Serves 4
Ready in 45 minutes
Freezer friendly (crabcakes only)
Syns ½ on Extra Easy
Ingredients
397g/14oz potatoes, peeled and roughly chopped
2 garlic cloves, peeled and crushed
6 spring onions, finely sliced
2 tbsp each of finely chopped coriander, mint and lemongrass
1 red chilli, deseeded and finely chopped
1/4 tsp finely grated ginger
397g/14oz canned white crab meat, drained
4 level tbsp extra light mayonnaise
low calorie cooking spray
lime halves, to serve
For the salsa
1 red chilli, deseeded and finely diced
4 spring onions, finely sliced
6 tbsp finely chopped coriander
juice and grated zest of 1 lime
Method
1. Boil the potatoes in a pan of lightly salted water for 15 minutes or until tender. Drain, return to the pan and mash until fairly smooth. Transfer to a large mixing bowl and add the garlic, spring onions, chopped herbs, red chilli, ginger and crab meat and using your hands, mix until well blended. Add the mayonnaise and continue to mix well.
2. Divide the mixture into 12 portions and form each one into a flat "cake". Place on a non-stick baking tray lined with baking parchment, cover and chill for 6-8 hours or overnight if time permits.
3. Preheat oven to 190c/Gas 5. When ready to cook, spray the cakes with low calorie cooking spray and bake in the oven for 15-20 minutes or until the cakes are lightly browned and cooked through.
4. While the cakes are cooking make the salsa by combining all the ingredients together in a bowl. Set aside until needed.
5. Remove the crabcakes from the oven, serve immediately with the salsa and the lime halves to squeeze over.
Freezer friendly (crabcakes only)
Syns ½ on Extra Easy
Ingredients
397g/14oz potatoes, peeled and roughly chopped
2 garlic cloves, peeled and crushed
6 spring onions, finely sliced
2 tbsp each of finely chopped coriander, mint and lemongrass
1 red chilli, deseeded and finely chopped
1/4 tsp finely grated ginger
397g/14oz canned white crab meat, drained
4 level tbsp extra light mayonnaise
low calorie cooking spray
lime halves, to serve
For the salsa
1 red chilli, deseeded and finely diced
4 spring onions, finely sliced
6 tbsp finely chopped coriander
juice and grated zest of 1 lime
Method
1. Boil the potatoes in a pan of lightly salted water for 15 minutes or until tender. Drain, return to the pan and mash until fairly smooth. Transfer to a large mixing bowl and add the garlic, spring onions, chopped herbs, red chilli, ginger and crab meat and using your hands, mix until well blended. Add the mayonnaise and continue to mix well.
2. Divide the mixture into 12 portions and form each one into a flat "cake". Place on a non-stick baking tray lined with baking parchment, cover and chill for 6-8 hours or overnight if time permits.
3. Preheat oven to 190c/Gas 5. When ready to cook, spray the cakes with low calorie cooking spray and bake in the oven for 15-20 minutes or until the cakes are lightly browned and cooked through.
4. While the cakes are cooking make the salsa by combining all the ingredients together in a bowl. Set aside until needed.
5. Remove the crabcakes from the oven, serve immediately with the salsa and the lime halves to squeeze over.
No comments:
Post a Comment