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.

Prep Time 20

Cook Time 25

Total Time 45

Servings Crab Cakes

Ingredients

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

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