Name: Fragrant crab cakes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 potato (about 150g), cut into quarters -; 2 lemongrass stalks, outer leaves removed, roughly chopped -; small pack coriander , 1/2 the leaves picked to serve -; 1 red chilli -; 170g can white crabmeat , drained -; 1 tbsp vegetable oil -; 1 tbsp sesame oil -; juice 1/2 lime , remaining 1/2 cut into wedges to serve -; 1/2 cucumber , peeled into ribbons -; large handful rocket -

Ingredients for - Fragrant crab cakes

1. 1 potato (about 150g), cut into quarters

2. 2 lemongrass stalks, outer leaves removed, roughly chopped

3. small pack coriander , 1/2 the leaves picked to serve

4. 1 red chilli

5. 170g can white crabmeat , drained

6. 1 tbsp vegetable oil

7. 1 tbsp sesame oil

8. juice 1/2 lime , remaining 1/2 cut into wedges to serve

9. 1/2 cucumber , peeled into ribbons

10. large handful rocket

How to cook deliciously - Fragrant crab cakes

1 . Stage

In a small saucepan of boiling salted water, cook the potato for 15 mins or until soft. Drain, leave to steam-dry with the lid off, then mash.

2 . Stage

Meanwhile, put the lemongrass in a food processor with the coriander and chilli, and blitz to a rough paste. Put this in a large bowl with the crabmeat and cooled mashed potato. Season well and form into three large flattened cakes.

3 . Stage

Heat the vegetable oil in a nonstick frying pan over a medium heat. Fry the cakes for 4 mins each side or until golden and piping hot.

4 . Stage

Meanwhile, mix the sesame oil and lime juice in a bowl, seasoning to taste. Toss the cucumber ribbons and rocket through the dressing and serve on the side of the crab cakes with the lime wedges.