Asian Spiced Potato Crab Cakes With Rainbow Slaw

Serves 2
Total Time
30 Minutes
For the crab cakes
200g of fluffy potatoes (such as Maris Piper), boiled and crushed
150g of white crab meat
1 small bunch of coriander (25g), roughly chopped (use half and reserve the rest for the slaw)
2 spring onions, finely sliced
1 red chilli, finely chopped (use half and reserve the rest for the slaw)
1 thumb-sized piece of ginger, finely grated
1 garlic clove, finely grated
1 lime, zest only (reserve the juice for the dressing)
1 tsp of sweet chilli sauce
1 tsp of light soy sauce
50g of plain flour, plus 1 tbsp to coat the cakes
1 tbsp of sesame seeds (optional)
For the slaw
Reserved coriander
Reserved chopped red chilli
1 spring onion, finely sliced
½ of a small white cabbage, very finely shredded (or mandolined)
1 small carrot, ribboned, using a peeler
1 red pepper, finely sliced
1 tsp of sesame seeds (optional)
For the dressing
1 tbsp of lime juice
1 tbsp of light soy sauce
2 tbsp of sesame oil
Step 1

Mix all the ingredients for the crab cakes (excluding the remaining tablespoon of flour and sesame seeds, if using, to coat). Place the mix in the fridge to harden slightly before forming into cakes. Form the mix into patties, dusting each with flour and sesame seeds.

Step 2

Heat a large frying pan over a high heat pan fry in groundnut oil for about two minutes each side, or until golden brown. Serve and enjoy.

Recipe courtesy of

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