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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
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 |
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