Amazing red Thai crab cakes

I made these the other day for tea and I loved them! The picture is not going to do them justice so please do not judge on that!

image

They’re served on a bed of spinach and topped with my lovely infamous carrot salsa (see here).

Ingredients (serves 2)
3 x small potatoes
1 x tin of crab meat in brine, drained
2 x handful of spinach
1-3 teaspoons of red Thai curry paste. This depends how hot you want it, see notes below
1 x small cup of milk
1 x small handful of plain flour
1 x handful of breadcrumbs
2-3 teaspoons of butter
1/2 an onion

Method
1. Peel, chop and boil the potatoes until tender in salted water. Drain and mash. I used my ricer and it makes perfectly lump free mash with barely any hassle;

2. Finely dice up the onion and mix with potato and butter.

3. Add the red Thai paste. Now I used 3 teaspoons but in hindsight this was probably too much. It’s not that it’s too hot, but it does take some of the flavour away from the crab. Next time I think I would use 1.5 teaspoons. Ensure the potato mixture is thoroughly mixed.

4. Gently stir in the crab meat. Be careful not to break up the chunks of meat too much, you still want bits of crab in there.

5. Separate the mixture onto 4 patties. Dip first in the flour making sure it’s fully coated, dunk in the milk and then carefully roll in the breadcrumbs to get a nice even coating. Repeat with the remaining patties.

6. Place on a baking tray in a pre-heated oven for 20-30 minutes at about 180 degrees depending on how golden you want them.

Serve immediately with something fresh to counteract the spicy red Thai curry flavour and to enhance the crab . There’s plenty of potato in the fishcakes so don’t worry too much about a more substantial side. Two of these each was more than enough to make us feel full and sleepy on a cold wet English night.

Let me know how they turn out for you

Jessica x x x

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