Thai Rosti Crab Cakes with Tomato and Lime Salsa

Thai Rosti Crab Cakes with Tomato and Lime Salsa

Serves 4

Points plan 2 pts per serving

Core recipe

1lb (450g) waxy potatoes, peeled

4 spring onions, finely chopped

1 teaspoon finely chopped fresh red chillies

1 teaspoon finely chopped lemon grass

1 tablespoon chopped fresh coriander

1 tin crab meat or 4oz (100g) fresh crab meat

salt and freshly ground black pepper

1 teaspoon olive oil

for the salsa

6 ripe tomatoes

1 lime

1 tablespoon finely chopped fresh parsley

1 tablespoon balsamic vinegar

salt and pepper

Using the coarse side of a cheese grater, grate the potatoes onto a clean tea towel. Draw the corners of the tea towel together and twist to enclose the potato. Squeeze well to remove as much liquid as possible. Transfer the potato to a mixing bowl and season with salt and pepper. Add the spring onions, chillies, lemon grass, coriander and crab meat and mix well with a fork. Using your hands, form the mixture into 8 equal balls.

Preheat a non-stick frying pan, add the oil, then wipe out the pan carefully with kitchen paper to remove most of the oil, taking care not to burn your fingers (wear an oven glove if necessary).

Lightly flatten the crab cakes with the palm of your hand and place in the frying pan. Cook for 4 minutes, until they are a golden brown colour. Remove from the pan and transfer to an ovenproof dish. Place in a low oven to keep warm.

To make the salsa, skin the tomatoes by plunging them in boiling water for just 10 seconds, remove and submerge in ice cold water. The skins should peel away easily. Slice each tomato in half and scoop out the seeds with a teaspoon. Rinse well to remove any stray seeds. Chop the tomatoes into 1/2in (1cm) dice and place in a bowl.

Using a zester, remove thin strips of zest from the lime and place in the bowl. Add the lime juice, parsley and balsamic vinegar and season well with salt and pepper. Mix well and serve with the crab cakes.