Spicy Crab Cakes
|Crabmeat||12 Ounce (375 Gram, Fresh / Canned)|
|Potatoes||8 Ounce, peeled, cooked and mashed (250 Gram)|
|Thai green curry paste||1 Tablespoon|
|Chopped fresh coriander||3 Tablespoon|
|Spring onions||1 Bunch (100 gm), finely sliced|
|Lemon||1⁄2 (Use Grated Zest And Juice)|
|Flour||1 Tablespoon (For Coating)|
|Eggs||2 , beaten|
|Fresh white breadcrumbs||5 Ounce (150 Gram)|
In a large bowl, mix together the crab, mashed potatoes, curry paste, coriander, spring onions, and lemon zest and juice.
Form the mixture into 18 cakes, each about 1cm 1/2inch thick.
Coat the cakes in the flour, then in the egg, then in the breadcrumbs.
Heat the oil in a non-stick frying pan and fry the crab cakes over a medium heat in batches until golden, turning them once or twice in the oil.