© J Sainsbury plc 2020
Potato cakes with crab
Potato cakes with crab
These sweet potato cakes are great as a starter or as a main course when served with a salad
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Ready in 27 minutes
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Cooking time 12 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
For the potato cakes:
- 280 g sweet potatoes by Sainsbury's, peeled and cut into cubes
- 50 g gluten free white self-raising flour, plus 1 tbsp for coating
- 1 tsp gluten free baking powder
- 2 tsp horseradish sauce by Sainsbury's
- 1 tbsp vegetable oil by Sainsbury's
For the topping:
- 1 tbsp vegetable oil by Sainsbury's
- 2 courgettes, skin on, washed and cut lengthways into 4 long sllices
- 1 large beef steak tomato, skin on, washed and cut into 4 thick slices
- 170 g tin crab meat chunks in brine, drained
- handful of washed and snipped chives and a salad, to serve
Method
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1
For the ‘cakes’, place the sweet potatoes in a small pan and pour over enough boiling water to cover. Top with a lid and cook on a medium heat until soft to the point of a knife. Drain and put in a bowl to cool.
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2
Mix the potatoes with the self-raising flour and baking powder, then stir in the horseradish sauce.
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3
Divide the mixture into 4 patties. Put 1 tbsp of the flour onto a small plate and dip each patty in to coat.
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4
Heat the oil in a frying pan and cook the patties for about 1-2 minutes on each side until golden brown. Remove from the pan and place on a plate.
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5
For the topping, heat the oil in a frying pan and cook the slices of courgette on a medium heat until golden brown.
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6
Place a slice of tomato on top of each potato cake, then wrap each one with a ribbon of courgette.
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7
Place 1/4 of the crab meat on top of each tomato. Serve sprinkled with chives and a salad (optional).
