Crab Cakes with Sweet Potato Chips

Here's a great low carb recipe, if it wasn't for the sweet potato chips we had on the side :)


Ingredients:

• 200 grams crab meat
• 150 grams cod or haddock (or other white fish)
• 2 cloves of garlic
• 1/2 tsp of dried crushed chillies
• 1 stalk of lemongrass peeled and finely chopped
• 1 tbsp finely grated fresh ginger
• 2 tbsp chopped fresh coriander
• 1 egg white
• salt and pepper
• sunflower oil for frying
• 2 sweet potatoes, chopped into chips and seasoned
• sweet chilli sauce for dipping

1) Turn the oven on to 210 degrees and put the chip pan in the oven to heat up. Once the sweet potatoes are chopped and seasoned, coat with some oil and pop on the pan. 

2) Blend the crab, cod, garlic, chilli, lemongrass, ginger, coriander, egg white and seasoning in a food processor until it forms a rough paste. Cover and chill for 30 mins. 

3) Heat the frying pan and place 3 tbsps of oil in it. I used a new lemon flavoured rapeseed oil I bought at the weekend from the Taste of Grampian Food Show! (couple photos below, including celeb chef James Tanner!)

OK BACK TO THE RECIPE!!


4) Form the crab cakes into approximately 4 - 6 patties. Fry in the pan for 3-4 minutes on each side until golden. Drain on paper towel. 

5) Plate up! I was inspired by the chefs I saw on the weekend and decided to be ridiculously chefy and make a sweet potato stack. Unnecessary, I know!


The final product: