Lemongrass Crab Cakes with Mango Relish
Ingredients
400 g tinned mango slices
75 g red onion, peeled, trimmed, cut to fit the feed tube
5 g fresh coriander, destalked, chopped
1 red chilli, trimmed, finely chopped
fine sea salt, as needed
1 Tbsp olive oil
1 lime, halved, juice of
For the crab cakes
200 g white bread, sliced, torn into 4cm pieces
250 g potatoes, peeled, cut into 2cm cubes
water, as needed
2 spring onions, trimmed, roughly chopped
1 red chilli, trimmed, roughly chopped
10 g ginger, roughly chopped
2 sticks lemongrass, trimmed, roughly chopped
1 Tbsp fish sauce
1 Tbsp olive oil
210 g crab meat, drained
fine sea salt, to taste
ground black pepper, to taste
120 g plain flour
1 egg, large, beaten
250 ml vegetable oil
Instructions
STEP 1/9
Assemble the Food Processor bowl, fit the Thick slicing disc
Fit the dicing grid into the feed tube
Dice mango slices and red onion into the Food Processor bowl using the dicing pusher
STEP 2/9
Transfer diced mango and onion into a medium bowl
Add coriander, chilli, olive oil and salt into the bowl
Drizzle with lime juice
Mix until combined and set aside
STEP 3/9
Clean the Food Processor bowl and fit the Knife Blade
Add torn bread pieces into the Food Processor bowl
Pulse until fine breadcrumbs form
Transfer the mixture into the medium bowl
STEP 4/9
Add cubed potatoes and water into a medium saucepan until covered
Cook over a medium-high heat for 10 minutes or until the potatoes are tender
Drain potatoes and let cool
STEP 5/9
Clean the Food Processor bowl and fit the Knife Blade
Add spring onions, garlic, chilli, ginger, lemongrass, coriander and fish sauce into the Food Processor bowl
Pulse until a coarse paste has formed
STEP 6/9
Place a small frying pan over medium-low heat
Add olive oil into the frying pan
Transfer contents of the Food Processor bowl into the pan
Fry over a medium-low heat for 4 minutes, stirring occasionally
STEP 7/9
Clean the Food Processor bowl and fit the Knife Blade
Add cooled potatoes, contents of frying pan and crab meat into the Food Processor bowl
Season to taste with salt and pepper
Mix on low speed until well combined
STEP 8/9
Add flour to a medium bowl
Add egg into a small bowl and beat thoroughly
Form the crab and potato mixture into patties approx, 5cm x 3cm
Dip each crab cake into the flour, then egg, followed by the breadcrumbs until coated
STEP 9/9
Place a large frying pan over a medium-high heat
Add vegetable oil into the pan and heat until hot
Fry crab cakes for 2 minutes on each side or until golden brown and cooked through
Serve
Serve with mango relish
Lemongrass Crab Cakes with Mango Relish
Ingredients
400 g tinned mango slices
75 g red onion, peeled, trimmed, cut to fit the feed tube
5 g fresh coriander, destalked, chopped
1 red chilli, trimmed, finely chopped
fine sea salt, as needed
1 Tbsp olive oil
1 lime, halved, juice of
For the crab cakes
200 g white bread, sliced, torn into 4cm pieces
250 g potatoes, peeled, cut into 2cm cubes
water, as needed
2 spring onions, trimmed, roughly chopped
1 red chilli, trimmed, roughly chopped
10 g ginger, roughly chopped
2 sticks lemongrass, trimmed, roughly chopped
1 Tbsp fish sauce
1 Tbsp olive oil
210 g crab meat, drained
fine sea salt, to taste
ground black pepper, to taste
120 g plain flour
1 egg, large, beaten
250 ml vegetable oil
Instructions
STEP 1/9
Assemble the Food Processor bowl, fit the Thick slicing disc
Fit the dicing grid into the feed tube
Dice mango slices and red onion into the Food Processor bowl using the dicing pusher
STEP 2/9
Transfer diced mango and onion into a medium bowl
Add coriander, chilli, olive oil and salt into the bowl
Drizzle with lime juice
Mix until combined and set aside
STEP 3/9
Clean the Food Processor bowl and fit the Knife Blade
Add torn bread pieces into the Food Processor bowl
Pulse until fine breadcrumbs form
Transfer the mixture into the medium bowl
STEP 4/9
Add cubed potatoes and water into a medium saucepan until covered
Cook over a medium-high heat for 10 minutes or until the potatoes are tender
Drain potatoes and let cool
STEP 5/9
Clean the Food Processor bowl and fit the Knife Blade
Add spring onions, garlic, chilli, ginger, lemongrass, coriander and fish sauce into the Food Processor bowl
Pulse until a coarse paste has formed
STEP 6/9
Place a small frying pan over medium-low heat
Add olive oil into the frying pan
Transfer contents of the Food Processor bowl into the pan
Fry over a medium-low heat for 4 minutes, stirring occasionally
STEP 7/9
Clean the Food Processor bowl and fit the Knife Blade
Add cooled potatoes, contents of frying pan and crab meat into the Food Processor bowl
Season to taste with salt and pepper
Mix on low speed until well combined
STEP 8/9
Add flour to a medium bowl
Add egg into a small bowl and beat thoroughly
Form the crab and potato mixture into patties approx, 5cm x 3cm
Dip each crab cake into the flour, then egg, followed by the breadcrumbs until coated
STEP 9/9
Place a large frying pan over a medium-high heat
Add vegetable oil into the pan and heat until hot
Fry crab cakes for 2 minutes on each side or until golden brown and cooked through
Serve
Serve with mango relish