Sweet Potato Crab Cakes With Green Chilli Dip

Sweet Potato Crab Cakes with Green Chilli Dip offers a delightful twist to the classic crab cake recipe. This recipe infuses a hint of sweetness and vibrant colour into each bite. Paired with a zesty green chilli dip, these crispy cakes make for a tantalising appetiser, snack, side dish or light meal, perfect for any occasion.

The beauty of sweet potato crab cakes lies in their versatility and ability to cater to various dietary preferences. Whether you’re a seafood enthusiast or a vegetarian seeking a flavoursome alternative, these cakes are sure to impress.

Simple ingredients:

Sweet Potato: This is one of the essential ingredients to add body and texture. It also removes the need to add breadcrumbs as a binding agent. Ideal for diabetics. The sweet potatoes should be boiled and mashed

Plain flour: to help bind the crab cakes together without the need for breadcrumbs.

Egg: a perfectly ingredient to help bind and flavour without overpowering.

A good pinch pepper

Dill: A beautiful fresh citrus like flavour adds to the crab and compliments the sweet potato mash.

Spring Onions/Scallions: Added to the mild onion flavour and lovely crunch.,

Crab Meat: Cooked dark and brown meat is perfect for this dish. Alternatively try using salmon or diced prawns.

Lemons: One zested and added to the crab cakes for a lovely refreshing hit. While the other is cut into wedges for serving.

Rapeseed oil: A lovely oil to cook with and has a high content of unsaturated fatty acids giving great nutritional benefits. Rapeseed oil also has a very high smoking point, about 400F so ideal for frying without smelling the house out.

For the salsa:

Tomatoes: beautiful refreshing vital part of a dip. Adds both both and that essential juiciness factor.

Tomato Puree/Paste: This simple ingredient adds a deep tomato flavour that normal tomatoes doesn’t. Helps to bring everything together.

Green chilli: lets face it, you cant have a green chilli dip without a chilli. These lovely chillis add a lovely warmth that goes perfectly with the crab cakes.

These sweet potato crab cakes are a delightful fusion of sweet and savoury flavours, with a crispy exterior giving way to a soft and tender interior. Dip each mouthful into the vibrant green chilli dip for an added kick of freshness and zest.

Whether served as an appetiser at a dinner party or enjoyed as a light lunch, these sweet potato crab cakes with green chilli dip are sure to leave a lasting impression on your taste buds. Furthermore, they are also very quick to prep and cook and often served as a last minute idea. Perfect every time and that’s from me.

As for which wine to serve, there are indeed in my opinion, several prime candidates:

Chardonnay: A medium to full-bodied Chardonnay with notes of tropical fruit, vanilla, and oak can complement the sweetness of the sweet potatoes while providing a buttery texture that enhances the richness of the crab cakes.

Sauvignon Blanc: A crisp and refreshing Sauvignon Blanc with citrusy notes and bright acidity can contrast the sweetness of the sweet potatoes and cut through the richness of the crab cakes, creating a harmonious balance.

Riesling: A slightly off-dry Riesling with floral aromas and stone fruit flavours can complement the sweetness of the sweet potatoes while balancing the spice from the green chilli dip, making it a versatile pairing option.

Pinot Grigio: A light and crisp Pinot Grigio with notes of green apple and pear can provide a refreshing contrast to the richness of the crab cakes while complementing the subtle sweetness of the sweet potatoes.

Rosé: A dry rosé with bright acidity and notes of red berries and citrus can offer a refreshing and versatile pairing option that complements the flavours of the dish without overpowering them.

Sweet Potato Crab Cakes With Green Chilli Dip

These sweet potato crab cakes are a delightful twist on a classic dish, offering a unique combination of sweet and savoury flavours that will tantalize your taste buds. Paired with the zesty kick of the green chili dip, they make for an irresistibly delicious appetizer or main course option.

4.78 from 22 votes

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Course: Dips and Spreads, Main Dish, Side Dish, Snack

Cuisine: American

Keyword: Chillies, Crab, Fry, Green Chilli Dip, Mashed Potato, Sweet Potato Crab cakes, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 25 Crab Cakes

Calories: 27kcal

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Ingredients

 

MetricImperial

• 200 g sweet potato boiled and mashed
• 1 tbsp flour plus a little for dusting
• 1 large egg free range beaten
• 1 pinch pepper
• 20 g dill chopped
• 3 medium spring onions finely chopped
• 200 g crab meat cooked
• 1 medium lemon zest only
• 1 large lemon wedges
• 2 tsp rapeseed oil

Salsa Ingredients

• 2 large tomatoes roughly chopped
• 1 tbsp tomato puree heaped
• 1 medium green chilli de-seeded and very finely chopped

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Instructions

• Prepare the mashed potatoes and allow to cool.
  200 g sweet potato
• Add the flour, egg, pepper and dill to the mashed potato and mix well.
  1 tbsp flour, 1 large egg, 1 pinch pepper, 20 g dill
• Stir in the zest, spring onion and crab, combine together then form into small patties approx. 1 cm deep, then dust with flour.
  3 medium spring onions, 200 g crab meat, 1 medium lemon
• Add 1 tsp oil to a non-stick pan, fry for 1-2 minutes turning carefully a couple of times to ensure even cooking (about 6 minutes altogether) until lightly golden and firm, making sure the patties are cooked through.
  2 tsp rapeseed oil
• Meanwhile, for the salsa, blend the tomatoes with the tomato puree and stir in the green chilli.
  2 large tomatoes, 1 tbsp tomato puree, 1 medium green chilli
• Serve with lemon wedges
  1 large lemon

Nutrition

Calories: 27kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 82mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1354IU | Vitamin C: 9mg | Calcium: 14mg | Iron: 0.3mg