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 By Sanjeev Kapoor 10 Sep 2019 in Recipes Course New Update Advertisment 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 Advertisment Method 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. Strain the crab meat thoroughly through a strainer, squeezing it to remove all the brine. 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. Spread some refined flour on a plate. 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. 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. 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 #Mayonnaise #Oil #Red chilli powder #Refined flour (maida) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article