Cocktail crabcakes

0 likes 0 comments Recipe by Lois Maher`

Ingredients

2 large baking potatoes
half a tablespoon of ground tumeric
3 spring onions
1 chilli
1cm of ginger grated
2 tbsp of fresh corriander
finely grated rind of one lemon
juice of 2 lemons
salt and pepper
vegetable oil for frying
200g of canned crab meat well drained and flaked

20 min · Medium

Directions

1. Boil the potatoes in their skins in lightly salted water until tender
Drain well and peel when cool enough to handle
Mash the potatoes
Add the tumeric
Stir in spring onions, chilli, ginger, coriander, lemon rind, lemon juice
Add the crabmeat, season with salt and pepper to taste
Shape the mixture into 14 small cakes
Fry for about 4 minutes
serve them warm with chuteny

starters November 14, 2011 21:05