Thai Style Crab Cakes and Sweet Chilli Sauce
with Sweet Potato Chips, Carrot and Baby Leaf Salad
A comfort food classic using premium ingredients, these Thai Style Crab Cakes and Sweet Chilli Sauce bring the best of the British pub into your kitchen.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
2 unit(s)
Sweet Potato
1 unit(s)
Lime
1 punnet(s)
Orkney Crab Meat
(Contains Crustaceans)
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
1 unit(s)
Carrot
48 grams
Sweet Chilli Sauce
15 grams
Sambal Paste
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Chop the potatoes into 2cm chunks (peel first if you prefer). Peel the garlic cloves.
Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt. Add the potatoes and peeled garlic to the water and cook until just tender, 12-14 mins.
While the potatoes boil, chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Set aside for now.
Cut the lime into wedges.
Just before the potatoes finish boiling, add the sweet potato wedges to the oven and roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, in a large bowl, combine the crab meat, a good squeeze of lime juice, the red Thai style paste, Thai style spice blend and breadcrumbs. Season with salt and pepper. Mix together well.
Once the potatoes are cooked, drain and allow to steam uncovered for 2 mins. Return to the pan, off the heat.
Mash the potatoes and garlic, ensuring the mixture isn't too smooth so that some small chunks of potato remain. Stir the potatoes into the crab mixture. Mix together well.
Allow the mixture to cool slightly, then shape into 3cm thick patties, 3 per person. Transfer the crab cakes to a large, lined baking tray. Drizzle over some oil then bake on the top shelf of your oven until golden, 24-26 mins. Gently turn halfway.
While the crab cakes bake, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a small bowl, mix together the sweet chilli sauce and mayo (see pantry for amount). Set aside for now.
Give your large bowl a quick wash, then add the sambal, a good squeeze of lime juice, the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
While you're waiting for eveything to cook, do the washing up.
Just before everything's ready, add the carrot and baby leaves to the dressing and toss to coat.
Share the crab cakes between your plates and drizzle over the sweet chilli mayo.
Serve the salad and sweet potato wedges alongside.
Enjoy!
