| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood, Eggs | Sainsbury9 | 4 | Servings | |
INGREDIENTS
| 1 | Dried chilli, optional | |
| 250 | g | Fresh or canned crabmeat |
| brown and white | ||
| 8oz | ||
| 1 | Shallot, chopped finely | |
| Grated zest of 1/2 lime | ||
| 2 1/2 | Cm, 1 inch piece of | |
| fresh root ginger | ||
| grated finely | ||
| 1/4 | Red pepper, de-seeded and | |
| chopped finely | ||
| 2 | t | Fish sauce or 1 tablespoon |
| fish stock | ||
| 2 | T | Chopped fresh coriander |
| 1 | Egg, beaten | |
| 125 | g | Fresh wholemeal, breadcrumbs |
| 4oz | ||
| 2 | T | Polyunsaturated oil |
| 1/2 | Cucumber | |
| 1 | t | White malt vinegar |
| 1 | t | Sugar |
INSTRUCTIONS
Crush the chilli, if using, in a pestle and mortar or on a board with the back of metal spoon. Put it in a bowl with the crabmeat, shallot, lime, ginger, red pepper, fish sauce or stock and coriander. Mix well with enough of the beaten egg to make a soft, but not too wet, mixture then divide the mixture into four. Spread the breadcumbs on a plate and place one quarter of the crabmeat mixture in the middle. Shape the mixture into a fishcake then spoon breadcrumbs over it, pressing them on until it is completely coated on all sides. Place the fishcake on a separate plate. Repeat with the remaining mixture to make four fishcakes. Chill the fishcakes in the refrigerator for 30 minutes. Meanwhile, to make the relish, grate the cucumber into a colander and put a plate on top. Put a heavy weight on the plate and leave the cucumber to drain for 20 minutes. Mix the cucumber with the vinegar and sugar. Heat the oil in a non-stick frying-pan and fry the fishcakes over a medium heat for 7 minutes on each side. Drain on kitchen paper, then serve with the cucumber relish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 35.3mg
Sodium: 59.9mg
Potassium: 486.6mg
Carbohydrates: 26.7g
Fiber: 5g
Sugar: 13.8g
Protein: 4.8g