These sweet, salty and spicy beauties came from a bit of experimenting in the kitchen. Having bought some crab meat with a chilli and crab linguini in mind I then found a sweet potato at home and some beautiful fresh turmeric which I thought would work well in some Thai-style fish patties. Fresh turmeric is seen very rarely in England so is a bit exciting. Apparently it’s great for cleansing the liver and as an anti-inflammatory so I’ve been adding it to hot water and honey, throwing into smoothies and grating into curries or on salads. It gives everything a beautiful colour (including your hands so be careful!) and has a strong, earthy taste so a little goes a long way.
I have never forgotten the crab cakes we made at Ballymaloe. The Asian flavours brought out the crab taste and cut through the richness – so I was aiming for a twist on this recipe. The sweet potato in the mix creates a lighter and looser mix so they are trickier to cook, requiring spooning like fritters into a hot pan and a gently flip. To eat with, all they needed was a simple and refreshing avocado and tomato salsa.
Crab, turmeric and sweet potato patties
Serves 2 (makes 6)
- Bake 1 large Sweet Potato in an oven at 220C for 45 minutes until soft. When cool enough to handle, slice down the middle and spoon out the flesh into a bowl, discarding the skin.
- Finely chop 1 Garlic Clove, ½ Red Chilli (depending on how much spice you like) and a handful of Coriander and mix into the potato with a handful of chopped spinach, 1 tbsp Fish Sauce, 1 tbsp Rice Wine Vinegar and 50g Ground Almonds/Flour/or Breadcrumbs.
- Stir in 100g of crab meat (half white and brown). Taste and season.
- Heat 2 tbsp Coconut Oil in a frying pan. Drop 2 tbsp of the mixture into the pan and cook for a few minutes until the bottom has crisped up and you are able to flip it over.
- Serve hot or cold with a salsa of chopped Avocado, Vine Tomatoes and Red Onion.