Sweet potato crab cakes and lettuce pilfering


Not only is this recipe extremely appetising, it also has the advantage of being very nutritious: sweet potatoes are bursting with vitamin C and are also high in calcium, folate, potassium and beta-carotene. They have a low glycemic index, far lower than that of regular potatoes. Crab meat is high in protein and Omega 3, as well as being a potent source of vitamins and minerals.

Young delinquent horses, on the other hand, are less beneficial from a nutritional standpoint, particularly if they break into your vegetable garden and steal all your salad while you’re out to lunch. In an ideal world (a world in which horses do not kick down fences), a crisp green salad makes a delicious accompaniment, but they may also be served alone with a spicy chilli sauce.

Ingredients (serves 4)

350g sweet potatoes, peeled and cut into chunks

¼ red pepper, diced

2 cloves of garlic, peeled

sea salt and freshly ground black pepper

olive oil

350g crabmeat (I used tinned)

1 tablespoon fresh parsley, chopped

2 spring onions, chopped

Flour for coating the ‘cakes’ (I used quinoa flour)

2 tablespoons peanut oil for frying

Place the sweet potatoes, red pepper and garlic cloves on a roasting tray and douse with olive oil, salt and pepper. Roast in an oven preheated to 180°C for about 25 minutes. Mash the vegetables with a potato masher until you obtain a rough purée. Add the crabmeat, parsley and chopped onions, mixing well. Shape into individual cakes (roughly 8 cakes 5cm in diameter) and coat with flour. Fry in peanut oil (you could use another oil but I find peanut oil gives a lovely crisp result) until golden brown on both sides (roughly 4 minutes on each side). Serve with or without salad, depending on  your animals’ disposition. 😉

10 responses to “Sweet potato crab cakes and lettuce pilfering

  1. Really your horses break out and take your lettuce, you have some very assertive animals. The crabcakes sound wonderful, have never used sweet potato before or any potato for that matter in crab cakes, it really would amp up the nutritional value and taste delicious at the same time, brilliant!

  2. It’s so interesting that sweet potatoes has a lower GI than regular potatoes, you’d almost think it was the other way around. This dish looks delicious!!

  3. I came back because I was thinking about these sweet potato crabcakes. They look mighty tempting. Mighty!

  4. Now I’d never thought of using sweet potato instead of the usual in fish or crab cakes. Fab idea. Shall definitely be trying, thanks Fiona!

  5. Pingback: Guest post: Dick Strawbridge, a walled garden, and my need to change… | The Healthy Epicurean

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