Seafood and Corn Patties
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
8
- Ingredients
- 21 ozs floury potatoes (peeled and cut into chunks)
- salt
- freshly ground Black pepper
- 18 ozs canned Crabmeat (drained)
- 12 ozs canned Sweet corn (drained)
- 4 scallions (finely chopped)
- 1 red chili pepper (seeds removed, finely chopped)
- 1 unwaxed lemon (finely grated zest)
- 2 egg yolks
- 2 Tbsps all-purpose flour
- 4 Tbsps vegetable oil
- To serve
- sweet chili relish
- To garnish
- julienned scallions
Preparation
Kitchen utensils
1 Sieve, 1 Cutting board, 1 Small knife, 1 Small bowl, 1 Tablespoon
Preparation steps
1.
Cook the potatoes in a pan of boiling salted water for 15-20 minutes until cooked through. Drain and mash until smooth. Set aside to cool.
2.
Mix together the crabmeat, sweetcorn, spring onions, chilli and lemon zest. Stir in the cooled, mashed potatoes. Season well with salt and pepper.
3.
Stir in the egg yolks until well blended. Shape the mixture into 12 cakes. Place on a baking tray and chill for at least 1 hour.
4.
Heat the oven to 180ºC (160º fan) 350ºF, gas 4.
5.
Place the flour in a shallow dish and stir in a little salt and pepper. Dip the cakes into the flour.
6.
Heat the oil in a large frying pan and brown the cakes in batches for 2 minutes on each side.
7.
Place on a baking tray and cook in the oven for 15 minutes.
8.
Serve with sweet chilli relish and garnish with shredded spring onions.
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