Sweet potato, crab and dill cakes

Easy to whip up and appetising, these yummy crab cakes are bound to be a summer favourite.

Preparation time: 10 mins

Cooking time: 20 mins

Serves: 1 (as a main)

Ingredients

• 200g orange sweet potato, peeled and chopped  
• zest of ½ lemon
• 2 tsp drained baby capers, finely chopped
• 2 tbsp finely chopped dill
• 1 green shallot, finely chopped 
• 2 tbsp multigrain dried breadcrumbs or gluten-free breadcrumbs
• 170g can crab meat, drained
• freshly ground black pepper, to season
• 3 tsp extra virgin olive oil
• lemon wedges, to serve

Salad

• 20g snow pea sprouts, trimmed
• ½ cucumber, cut into small chunks
• 2 radishes, cut into wedges

Method

1. Put sweet potato in a steamer basket insert over a medium saucepan of simmering water. Cover and cook for 8–10 minutes or until tender. Transfer to a bowl and mash until smooth. Add lemon zest, caper, dill, shallots and breadcrumbs. Add ⅓ (60g) the crab, reserving remaining crab for another use (see cook’s tip, below). Season with pepper and mix until well combined. Divide mixture into three and shape into patties.
2. Heat oil in a medium non-stick frying pan over a medium heat. Add patties and cook for 2-3 minutes on each side or until golden brown.
3. To make salad, put all ingredients in a small bowl and toss to combine. Put crab cakes on a serving plate. Sprinkle with pepper and serve with lemon wedges and salad.

Cook’s tip: Keep the remaining crab to use in a salad or sandwich. Alternatively, double the remaining ingredients in the recipe above to make this a meal for two. If you prefer, use a 95g can of tuna in springwater, drained, instead of crab, and substitute parsley for dill.

Recipe courtesy of Diabetic Living.