Thai Crab Cakes with Cucumber Relish and Black Bean Sauce

Makes 8 Cakes

Ingredients

• 225g (8oz) Mashed Potato with a knob of butter
• 2 x 170g can of Crabmeat in brine – drained
• 90g Jar of Red Thai Curry Paste
• 8 Spring Onions – finely chopped
• Salt and freshly ground Black Pepper
• Plain flour for shaping
• Olive Oil for frying
• Lettuce leaves for serving

For the Spicy Cucumber Relish

• ½ Cucumber – finely chopped
• 2 Tomatoes – finely chopped
• 8 Spring Onions – finely chopped
• Green or Red Tabasco sauce to taste
• Salt and freshly ground Black Pepper

For the Black Bean Sauce

• 160g Jar of Black Bean Sauce
• 60ml (2 fl oz) water
• Salt and freshly ground Black Pepper

Method

In a large bowl mix together the mashed potato, drained crabmeat, Thai curry paste, chopped onions together with salt and black pepper to taste.

Using floured hands, divide the mixture into 8 pieces and shape each into 5cm (2inch) cake. Chill until required.

For the Relish, combine all the ingredients in a bowl season to taste.

To cook the cakes, gently fry in pan until golden brown on both sides, approximately 5 mins.

Meanwhile, heat the Black Bean sauce with the water and season.

Serve the Crab cakes surrounded with crisp lettuce leaves.

Serve the Relish and Sauce separately.

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