| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Seafood, Eggs |
|
Sainsbury9, Sainsbury’s |
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 |
ts |
Fish sauce or 1 tablespoon fish stock |
| 2 |
tb |
Chopped fresh coriander |
| 1 |
sm |
Egg; beaten |
| 125 |
g |
Fresh wholemeal; breadcrumbs (4oz) |
| 2 |
tb |
Polyunsaturated oil |
| 1/2 |
|
Cucumber |
| 1 |
ts |
White malt vinegar |
| 1 |
ts |
Sugar |
INSTRUCTIONS
GENERAL
FOR THE CUCUMBER RELISH
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.
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