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.

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.

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.

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.

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.

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.

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.

Add flour to a medium bowl.
Add egg into a small bowl and beat thoroughly.
Form the crab and potato mixture into patties approx, 5 cm x 3 cm.
Dip each crab cake into the flour, then egg, followed by the breadcrumbs until coated.

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.