Sweet Potato and Crab Cakes

Ingredients 

• 2 medium sweet potatoes, peeled and cubed
• 200 grams canned crab meat
• 1 teaspoon red chilli powder
• Salt to taste
• 2 tablespoons refined flour (maida) + to coat
• 1 tablespoon mayonnaise + to drizzle
• 4 tablespoons oil
• A few rocket leaves
• Red capsicum curls to garnish

Method

1. Heat 1 cup of water in a non-stick pan, add sweet potatoes and boil till potatoes are fully done. Strain and transfer to 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