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Sweet Potato and Crab Cakes

Crab meat mixed with boiled-mashed sweet potatoes, shaped into tikkis and shallow fried. This recipe is from FoodFood TV channel

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Sweet Potato and Crab Cakes

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Main Ingredients Medium sweet potatoes, Canned crab meat
Cuisine Fusion
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Sweet Potato and Crab Cakes

  • 2 Medium sweet potatoes peeled and cubed
  • 200 grams Canned crab meat
  • 1 teaspoon Red chilli powder
  • to taste Salt
  • 2 tablespoon + to coat Refined flour (maida)
  • 1 tablespo + to drizzle Mayonnaise
  • 4 tablespoons Oil
  • a few Rocket leaves
  • to garnish Red capsicum curls
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Method

  1. Heat 1 cup water in a non-stick pan, add sweet potatoes and boil till potatoes are fully done. Strain and transfer on a plate and cool to room temperature.
  2. Strain the crab meat thoroughly through a strainer, squeezing it to remove all the brine.
  3. Transfer the cooled sweet potatoes into a bowl and mash well with a fork. Add crab meat, red chilli powder, salt, refined flour and mix well. Add mayonnaise and mix well. Refrigerate for 15-20 minutes.
  4. Spread some refined flour on a plate.
  5. Divide the sweet potato-crab mixture into equal portions, dust each portion with a little flour and shape them into tikkis. Coat the tikkis with refined flour.
  6. Heat oil in a non-stick pan and shallow-fry the tikkis, turning sides, till evenly golden and crisp on both sides. Drain on absorbent paper.
  7. Make a bed of rocket leaves on a serving plate, place the tikkis on it, top with mayonnaise and red capsicum curls and serve immediately.

Nutrition Info

Calories 1067
Carbohydrates 22.4
Protein 78.1
Fat 73.9
Other Fiber Calcium- 2386.6mg
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