Reflecting the flavours of the southern States, these spicy fish cakes combine fresh or canned crab with mashed potato and sweet potato, peas, spring onions, green chilli and Cajun seasoning
Serves 4
Preparation time: 25 minutes, plus chilling
Cooking time: 30 minutes
Suitable for freezing
1. Cook the potatoes and sweet potatoes in a saucepan of lightly salted boiling water until tender, about 20 minutes. Drain thoroughly, letting them steam-dry for a few minutes, then mash them. Transfer to a large mixing bowl and leave to cool.
2. Add the crabmeat, spring onions, chilli, peas, Cajun seasoning and egg yolk to the potatoes. Season with salt and pepper and mix well.
3. Using floured hands, shape the mixture into 8 cakes, dusting them lightly with plain flour. Beat the egg white with 2 tablespoons of cold water. Dip in the cakes, then coat them in the dried breadcrumbs. Cover and chill in the fridge for at least 30 minutes.
4. Heat the vegetable oil in a non-stick frying pan and fry the crab cakes for 4-5 minutes on each side, until golden brown. Alternatively, bake them in the oven, preheated to 190°C/fan oven 170°C/Gas Mark 5, for 25-30 minutes.
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