sriram's crabcakes with mango and herb chutney

serves 8; makes about 32 crabcakes; hands-on time 35 min

"I want the main ingredient to shine through in this starter. The delicate spices showcase the crabmeat wonderfully."

make ahead
When the ingredients have cooled, form the crabcakes, then chill, covered, for up to 24 hours before frying.

100g floury potatoes such as maris piper, chopped
5 tbsp vegetable oil
1 tsp chopped fresh ginger
2 green chillies, deseeded and chopped
2 tsp chopped fresh curry leaves (find them in Larger supermarkets, or speciality shops)
2 tsp chopped fresh coriander
500g fresh white crabmeat
50g fresh white breadcrumbs
2 free-range eggs, beaten

for the mango and herb chutney
2 mangoes, peeled and stoned
1 bunch fresh coriander
1 bunch fresh mint
1-2 green chillies, deseeded
2 tsp grated fresh ginger
1 tsp cumin seeds

Put the potatoes in a small pan of lightly salted water, then boil for 10 minutes or until you can easily pierce them with a fork. Drain, leave to dry for a minute, then mash.

Meanwhile, heat a splash of the oil and add the chopped ginger, green chillies, curry leaves and coriander. Fry for 1 minute, then leave to cool slightly.

Mix in the crabmeat, the mashed potatoes and breadcrumbs and a good pinch of salt and pepper. Stir in enough of the beaten eggs to bind. Roll into 32 balls (about 20g each), then flatten them into cakes.

Finely chop the mango chutney ingredients (or whizz in a food processor) and spoon into bowls.

Heat the remaining oil in a large frying pan. In batches, fry the cakes for 2 minutes on each side until golden. Serve warm with the chutney.

per serving 209kcals, 11g fat (1.6g saturated), 15.9g protein, 12.3g carbs (5.3g sugars), 0.9g salt, 1.7g fibre

Recipe by Sriram Aylur, Head chef at Quilon in London SW1 (May 2015)

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