GENERAL
1 Dried chilli; (optional)
250 g Fresh or canned crabmeat;
-(brown and white)
; (8oz)
1 Shallot; chopped finely
Grated zest of 1/2 lime
2 1/2 Cm; (1 inch) piece of
; fresh root ginger,
; grated finely
1/4 Red pepper; de-seeded and
; chopped finely
2 ts Fish sauce or 1 tablespoon
-fish stock
2 tb Chopped fresh coriander
1 sm Egg; beaten
125 g Fresh wholemeal; breadcrumbs
-(4oz)
2 tb Polyunsaturated oil
———————–FOR THE CUCUMBER RELISH———————–
1/2 Cucumber
1 ts White malt vinegar
1 ts Sugar
Crush the chilli, if using, in a pestle and mortar or on a board with
the back of metal spoon. Put it in a bowl with the crabmeat, shallot,
lime, ginger, red pepper, fish sauce or stock and coriander.
Mix well with enough of the beaten egg to make a soft, but not too
wet, mixture then divide the mixture into four.
Spread the breadcumbs on a plate and place one quarter of the crabmeat
mixture in the middle. Shape the mixture into a fishcake then spoon
breadcrumbs over it, pressing them on until it is completely coated
on all sides. Place the fishcake on a separate plate.
Repeat with the remaining mixture to make four fishcakes. Chill the
fishcakes in the refrigerator for 30 minutes.
Meanwhile, to make the relish, grate the cucumber into a colander and
put a plate on top. Put a heavy weight on the plate and leave the
cucumber to drain for 20 minutes.
Mix the cucumber with the vinegar and sugar.
Heat the oil in a non-stick frying-pan and fry the fishcakes over a
medium heat for 7 minutes on each side. Drain on kitchen paper, then
serve with the cucumber relish.
Yields
4 servings
