Thai Crab Cakes

Name: Thai Crab Cakes
Ingredients: 1 lb sweet potatoes, peeled and coarsely chopped; 1 tbsp Thai fish sauce; 6 None green onions, trimmed and sliced; 1 tbsp Thai red curry paste; 1 tbsp cornstarch; 3 None kaffir lime leaves, thinly shredded; 2 cans (6 oz each) white crabmeat, drained; 3 tbsp chopped cilantro; 3 oz sugar snap peas, coarsely chopped; 2/3 cup rice flour, to coat; None None Vegetable oil, for shallow frying; None None Cilantro leaves, to garnish; None None Thai chili dipping sauce, to serve

13 ingredients

4 steps

Ingredients

1 lb sweet potatoes, peeled and coarsely chopped
1 tbsp Thai fish sauce
6 None green onions, trimmed and sliced
1 tbsp Thai red curry paste
1 tbsp cornstarch
3 None kaffir lime leaves, thinly shredded
2 cans (6 oz each) white crabmeat, drained
3 tbsp chopped cilantro
3 oz sugar snap peas, coarsely chopped
2/3 cup rice flour, to coat
None None Vegetable oil, for shallow frying
None None Cilantro leaves, to garnish
None None Thai chili dipping sauce, to serve

Directions

1

Bring a large saucepan of lightly salted water to a boil. Add the potatoes; cook for 15 mins until tender. Drain well; mash the potatoes with the fish sauce until soft and pulpy.
2

Add the onions, curry paste, cornstarch, lime leaves, cilantro and peas. Season with salt.
3

Using lightly floured hands, shape mixture into 12 patties. Lightly toss each patty in rice flour, shaking off the excess. If not frying immediately, cover in plastic wrap and refrigerate for up to 3 hrs.
4

Heat 1/4 inch oil in a large heavy-bottomed skillet on medium heat. Fry fishcakes in batches for 2 mins on each side until golden and crisp. Drain on paper towels. Garnish with cilantro. Serve warm with chili sauce.