/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Lemongrass fishcakes

Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Makes about 8 large cakes

These are an impressive yet easy dish for any occasion. Once the jar of lemongrass paste is open, it will keep in the fridge for 3 weeks or can be frozen for up to 3 months. If no lemongrass paste is available, use the grated zest of 1 lemon.

By Mary Berry

From Mary's Foolproof Dinners

Shopping list

Ingredients

For the crab cakes

For the cucumber and radish salsa

Recipe tips

Method

  1. To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes.

  2. Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed.

  3. Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside.

  4. When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain.

  5. Serve on a large plate with the salsa on the side.

Recipe tips

The uncooked crab cakes can be made up to 1 day ahead, then chill in the fridge until ready to fry. Uncooked crab cakes freeze well.