Coriander crab cakes with chilli jam

“Bought mashed potatoes are so good, and a really handy shortcut. I’ve seen how it’s made in bulk in the factories – they use butter and cream too! It’s great as a binding ingredient for fish cakes, saving you so much time and stress. Chopped smoked salmon or any cooked fish would work here, but since the food is already cooked, don’t over fry them, or they will break up in the pan.” - James

Image credit: Tara Fisher

Ingredients

1 small bunch coriander
75g brown crab meat
125g white crab meat
100g cooked mashed potatoes
50g panko breadcrumbs
1 tbsp poppy seeds
1 tbsp sesame seeds
25g flour
1 egg, lightly beaten
Vegetable oil, for frying sea salt and freshly ground
Black pepper

For the chilli jam:

2 fresh red chillies
75g caster sugar
Juice of 4 limes

Method

Print Recipe

Chop the coriander and mix it with both types of crab meat and the mashed potatoes. Season with salt and pepper and shape into 4 rounds.

Mix together the panko breadcrumbs, poppy seeds and sesame seeds. Season the flour with salt and pepper. Lightly coat the crab cakes in the flour, dip them in the beaten egg, and then into the panko breadcrumb mixture.

Heat the oil in a large non-stick frying pan, add the crab cakes and cook over a medium heat for 2–3 minutes on each side.

While the crab cakes are cooking, chop the chillies. Put the sugar, chillies and lime juice in a small pan and heat gently. Once the sugar has dissolved, pour into a dipping pot and serve alongside the crab cakes.

Ingredients

1 small bunch coriander
75g brown crab meat
125g white crab meat
100g cooked mashed potatoes
50g panko breadcrumbs
1 tbsp poppy seeds
1 tbsp sesame seeds
25g flour
1 egg, lightly beaten
Vegetable oil, for frying sea salt and freshly ground
Black pepper

For the chilli jam:

2 fresh red chillies
75g caster sugar
Juice of 4 limes

Method

Chop the coriander and mix it with both types of crab meat and the mashed potatoes. Season with salt and pepper and shape into 4 rounds.

Heat the oil in a large non-stick frying pan, add the crab cakes and cook over a medium heat for 2–3 minutes on each side.

This recipe is from the book:

Fast Cooking: Really Exciting Recipes in 20 Minutes

“This book is a collection of dishes that are inspired by my travels, Saturday Kitchen and everyday life. We’re all leading busy lives and these simple suppers, light meals and tasty mains are the kind of food I really cook at home” - James

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