found another one:
Serves 4
1 lb mealy potatoes, diced
6 oz white crabmeat, drained if canned
4 scallions, chopped
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
1 teaspoon chopped lemongrass
1 teaspoon lime juice
3 tablespoons all-purpose flour
2 tablespoons vegetable oil
salt and pepper
SAUCE
4 tablespoons finely chopped cucumber
2 tablespoons honey
1 tablespoon garlic wine vinegar
1/2 teaspoon light soy sauce
1 fresh red chile, chopped
TO GARNISH
1 fresh red chile, sliced
cucumber slices
- Cook the potatoes in a pan of boiling water for 10 minutes, until cooked through. Drain well and mash.
- Mix the crabmeat into the potato with the scallions, soy sauce, sesame oil, lemongrass, lime juice, and flour. Season with salt and pepper to taste.
- Divide the crab and potato mixture into 8 equal portions and shape them into small rounds, using floured hands.
- Heat the oil in a preheated wok or large, heavy-based skillet and cook the cakes, in batches of 4 at a time, for 5-7 minutes, turning once. Remove from the pan with a spatula. Drain on paper towels and keep warm.
- Meanwhile, make the dipping sauce. In a small serving bowl, mix together the cucumber, honey, vinegar, soy sauce, and the chile.
- Garnish the cakes with the red chile and cucumber slices and serve with the dipping sauce.
Cook's Tip: When using lemongrass, remove the tough outer leaves and the root and finely chop.
nutrition
calories 254, sugars 9 g, protein 12 g, carbohydrate 40 g, fat 6 g (21% calories), saturates 1 g.