Crab Cakes with Katsu Curry
These Crab Cakes with Katsu Curry dish is a great weekend meal. Surprisingly simple, it tastes great and is full of flavour!
Ingredients
- 400g white crab meat
- 400g cooked potato, riced
- 1 lemon juice and zest
- 1 egg yolk
- Salt and pepper
- 25g plain flour
- Vegetable oil for frying
Sauce:
- 100g garlic paste
- 100g onion paste
- 1 tbs mild curry powder
- 1 tbs cumin powder
- 1 tbs coriander powder
- 1 tbs turmeric
- 200ml chicken stock
- 20ml soy sauce
To serve:
- Micro coriander
- Sliced spring onions
Method
Mix together the crab, potatoes, onions, lemon egg yolk and season. Dust your hands with flour and form into 8 rounds 8cm x 2 cm deep.
Heat a non stick fry pan, add the oil then pop the fish cakes in and cook for 2 to 3 minutes on each side.
Meanwhile make the sauce, fry the onion and garlic in 15ml veg oil for 5 minutes. Add the spices, cook for another 2 mins add the stock and soy, bring to the boil then blitz until smooth.
To serve, spoon the sauce onto a plate top with fishcakes and sprinkle over micro coriander and spring onions.
Ingredients
- 400g white crab meat
- 400g cooked potato, riced
- 1 lemon juice and zest
- 1 egg yolk
- Salt and pepper
- 25g plain flour
- Vegetable oil for frying
Sauce:
- 100g garlic paste
- 100g onion paste
- 1 tbs mild curry powder
- 1 tbs cumin powder
- 1 tbs coriander powder
- 1 tbs turmeric
- 200ml chicken stock
- 20ml soy sauce
To serve:
- Micro coriander
- Sliced spring onions
Method
Mix together the crab, potatoes, onions, lemon egg yolk and season. Dust your hands with flour and form into 8 rounds 8cm x 2 cm deep.
Heat a non stick fry pan, add the oil then pop the fish cakes in and cook for 2 to 3 minutes on each side.
Meanwhile make the sauce, fry the onion and garlic in 15ml veg oil for 5 minutes. Add the spices, cook for another 2 mins add the stock and soy, bring to the boil then blitz until smooth.
To serve, spoon the sauce onto a plate top with fishcakes and sprinkle over micro coriander and spring onions.
