Pea shoot and Potato Curry
Makes 8 x little cakes
Ingredients
- 250 gms of fresh picked white crab meat
- 1 x red chilli deseeded and very finely chopped
- 100 mils of homemade mayonnaise
- a good squeeze of lemon juice
- sea salt
- 50 gms of fresh white bread crumbs
- 150 gms of unsalted butter
Chilli Oil
- 1 x red chilli, deseeded and finely chopped
- 100 mils of extra virgin olive oil
- A good handful of pea shoots
- Olive oil and lemon juice to dress the shoots salt and pepper to taste.
Place the crab meat in a bowl, add the chilli, mayonnaise and lemon juice, stir well to combine. Form the mixture into 8 little cakes and place on a tray. Chill for 30 minutes to firm up slightly.
Spread the breadcrumbs evenly on a board and roll the crab cakes in them to coat generously. Cover and refrigerate until needed.
For the chilli oil
Place the chopped chilli into a bowl and add a good pinch of salt. Pour in the olive oil and stir to combine.
To cook the crab cakes, heat the butter in a wide non stick pan over a medium-low heat. When the butter is warm, gently lie in the crab cakes and cook for about 2 minutes on each side until golden and crispy. Remove with a slotted spoon and drain well on a clean cloth.
Dress the pea shoots with the olive oil and lemon juice, season with the salt and pepper.
To serve lay 2-3 crab cakes on each plate, place a little pile of dressed pea shoots along side and spoon over the chilli oil.
