Crab Fishcakes with Lime Mayo (4)

Crunchy, spicy fishcakes from Georgina Hayden.

Crab Fishcakes with Lime Mayo (4)
Print Recipe
Crab Fishcakes with Lime Mayo (4)
Print Recipe
  1. Finely grate the ginger and garlic into a large bowl. Add the spring onion, chopped coriander and chilli. Drain the mackerel and crabmeat, and add to the bowl. Add the fish sauce and sugar, and mix everything together. Mix in the egg and breadcrumbs.
  2. Finely grate the zest of one of the limes into the mayonnaise, squeeze in its juice and mix.
  3. Pour enough oil into a large frying pan to coat the base by 1cm. Fry large spoonfuls of the mixture for 3-4 minutes on each side, until golden. Drain on kitchen paper.
  4. Serve scattered with the remaining coriander leaves, alongside the lime mayo, with the second lime cut into wedges for squeezing.
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