Lemongrass fishcakes
These are an impressive yet easy dish for any occasion. Once the jar of lemongrass paste is open, it will keep in the fridge for 3 weeks or can be frozen for up to 3 months. If no lemongrass paste is available, use the grated zest of 1 lemon.
Ingredients
- Sunflower Oil (for frying)60 ml
Instructions
5 steps- 1
To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes.
- 2
Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed.
- 3
Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside.
- 4
When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain.
- 5
Serve on a large plate with the salsa on the side.
Nutrition
1 serving ≈ 106 g
Nutrition values are estimates. - means data is unavailable.
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