Meals and Courses

Ingredients
  • 625 g (1¼ lb) fresh white crabmeat
  • 400 g (13 oz) floury potatoes, cooked and mashed
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely grated
  • grated rind of 1 lime
  • 1 red chilli, deseeded and finely chopped
  • 1 tablespoon mayonnaise
  • 5 tablespoons vegetable oil, for shallow-frying
  • 400 g (13 oz) can black-eyed beans, drained
  • 1 red pepper, cored, deseeded and finely diced
  • 300 g (10 oz) can sweetcorn, drained
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped coriander
  • salt and pepper
Directions

Mix together the crab, mashed potatoes, ginger, lime rind, chilli and mayonnaise. Season the mixture well with salt and pepper. Divide the mixture into 12 portions and shape into cakes with your hands.

Heat the vegetable oil in a frying pan and fry the crab cakes for 3–4 minutes on each side until they are golden brown.

Make the salsa by mixing together the black-eyed beans, red pepper and sweetcorn. Squeeze over the lime juice and stir in the olive oil. Season with salt and pepper. Finally, mix in the chopped coriander.

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