Lemongrass fishcakes
These are an impressive yet easy dish for any occasion. Once the jar of lemongrass paste is open, it will keep in the fridge for 3 weeks or can be frozen for up to 3 months. If no lemongrass paste is available, use the grated zest of 1 lemon.
Ingredients
For the crab cakes
- 450g/1lb fresh white crabmeat, shell removed
- 150g/5oz panko breadcrumbs
- 2 tsp lemongrass paste
- 2 tsp grated fresh root ginger
- 4 tbsp full-fat mayonnaise
- 2 tbsp sweet chilli sauce
- 1 free-range egg, beaten
- small bunch coriander, leaves roughly chopped
- sunflower oil, for frying
For the cucumber and radish salsa
- 2 tbsp sweet chilli sauce
- 3 tbsp sunflower oil
- 1 tsp grated fresh root ginger
- ½ tsp lemongrass paste
- ½ large cucumber, peeled, seeds removed and diced
- 6 radishes, trimmed and thinly sliced into rounds
- small bunch coriander, leaves roughly chopped
- 4 spring onions, trimmed and sliced
- salt and freshly ground black pepper
Method
To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes.
Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed.
Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside.
When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain.
Serve on a large plate with the salsa on the side.
Recipe Tips
The uncooked crab cakes can be made up to 1 day ahead, then chill in the fridge until ready to fry. Uncooked crab cakes freeze well.