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Crab and potato cakes

Name: Crab and potato cakes
Yield: 8
Ingredients: 20g reduced-fat butter; 3 spring-onions, thinly sliced; 2 garlic cloves, crushed; 1 small red capsicum, finely chopped; 3 x 170g cans crab meat, squeezed of all liquid; 3 desiree potatoes, peeled, cooked, mashed; 1/4 cup (60ml) Vitasoy Light original; 1 egg; 2 tablespoons lemon juice; 1/4 coriander leaves, finely chopped, plus sprigs to serve; Olive oil cooking spray; Cucumber ribbons (shaved with a peeler) and sweet chilli sauce, to serve.

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by Michelle Noerianto and Kim Coverdale

Oct 03, 2015

Vitasoy Light Original soymilk makes it easy to look after yourself. With a rich, creamy taste and less than 1% fat, it’s delicious by the glass and in tempting recipes like these crab cakes.

20g reduced-fat butter
3 spring-onions, thinly sliced
2 garlic cloves, crushed
1 small red capsicum, finely chopped
3 x 170g cans crab meat, squeezed of all liquid
3 desiree potatoes, peeled, cooked, mashed
1/4 cup (60ml) Vitasoy Light original
1 egg
2 tablespoons lemon juice
1/4 coriander leaves, finely chopped, plus sprigs to serve
Olive oil cooking spray
Cucumber ribbons (shaved with a peeler) and sweet chilli sauce, to serve.

Method

1.

Preheat the oven to 180°C.
2.

Melt butter in a non-stick frypan over medium heat. Cook onion, garlic, and capsicum for 3 minutes until soft, then cool. Place mixture in a bowl with crab, potato, soymilk, egg, lemon juice and chopped coriander. Season and mix well. Form mixture into 8 patties and spray with olive oil.
3.

In a non-stick pan over medium heat, cook the patties in batches for 4 minutes each side or until golden. Keep the first batch warm in the oven while you cook remaining patties.
4.

Serve cakes with cucumber and sweet chilli sauce and coriander springs