Sweet potato crab cakes with green chilli dip
prep: 20 minutes
cook: 25 minutes
serving: 25
Nutrition Facts
each serving
KCal
27
Carbs
2.6g
fiber
0.4g
Protein
2.2g
Fat
0.8g
Saturates
0.1g
Sugars
0.8g
Salt
0.09g
Fruit/Veg Portion
-
Ingredients
all 13 types- 200g sweet potato, boiled and mashed
- 1 tbsp flour (plus a little for dusting)
- 1 egg, beaten
- good pinch pepper
- 20g fresh dill, chopped
- 3 spring onions, finely chopped
- 200g cooked crab meat, dark and brown
- grated zest 1 lemon (plus wedges to serve)
- 2 tsp rapeseed oil
- For the salsa:
- 2 tomatoes, roughly chopped
- 1 heaped tbsp tomato puree
- 1 green chilli, de-seeded and very finely chopped
Directions
5 steps in totalStep 1
Prepare the potatoes and allow to cool.
Step 2
Add the flour, egg, pepper and dill to the mashed potato and mix well.
Step 3
Stir in the spring onion and crab, combine together then form into small patties approx. 1 cm deep, then dust with flour.
Step 4
Add 1 tsp oil to a non-stick pan, fry for 1-2 minutes turning carefully a couple of times to ensure even cooking (about 6 minutes altogether) until lightly golden and firm, making sure the patties are cooked through.
Step 5
Meanwhile, for the salsa, blend the tomatoes with the tomato puree and stir in the green chilli.
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