• 1 potato (about 150g), cut into quarters
  • 2 lemongrass stalks, outer leaves removed, roughly chopped
  • small pack coriander, 1/2 the leaves picked to serve
  • 1 red chilli
  • 170g can white crabmeat, drained
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • juice 1/2 lime, remaining 1/2 cut into wedges to serve
  • 1/2 cucumber, peeled into ribbons
  • large handful rocket


  • STEP 1

    In a small saucepan of boiling salted water, cook the potato for 15 mins or until soft. Drain, leave to steam-dry with the lid off, then mash.

  • STEP 2

    Meanwhile, put the lemongrass in a food processor with the coriander and chilli, and blitz to a rough paste. Put this in a large bowl with the crabmeat and cooled mashed potato. Season well and form into three large flattened cakes.

  • STEP 3

    Heat the vegetable oil in a nonstick frying pan over a medium heat. Fry the cakes for 4 mins each side or until golden and piping hot.

  • STEP 4

    Meanwhile, mix the sesame oil and lime juice in a bowl, seasoning to taste. Toss the cucumber ribbons and rocket through the dressing and serve on the side of the crab cakes with the lime wedges.

Goes well with


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