CHILLI CRAB CAKES WITH LIME MAYO

INGREDIENTS

350g potatoes, cubed
3 spring onions, finely chopped
300g white crab meat
Zest 1 lime plus 1 tbsp juice
6 tbsp chopped fresh coriander
1 red chilli, deseeded and finely chopped
25g plain flour
2 eggs, beaten
75g panko breadcrumbs
Rapeseed oil for shallow frying

For the mayo:

6 tbsp mayonnaise
Zest 1 lime plus 1 tbsp juice

METHOD

1. Cook the potatoes in simmering water until tender. Drain well and leave to steam dry and cool a little before mashing. Add the spring onions, lime zest and juice, coriander and chilli. Season and combine well, checking the seasoning as you go. Stir in the crab meat.

2. Shape into 12 equal-sized patties and place the flour, eggs and breadcrumbs in three separate bowls. Dip the patties in flour, then egg and finally coat in the breadcrumbs. Chill for 30 minutes. 3 Combine the mayonnaise ingredients and set to one side.

4. Heat 1cm of oil in a large non-stick frying pan and fry the crab cakes in batches for 2-3 minutes on each side until crisp and golden. Set aside and keep warm until all the crab cakes are cooked.

5. Serve with some sliced baby pak choi, coriander leaves, shredded spring onions and red chilli, lime wedges and a spoonful of the mayonnaise.