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 Comments
apuginthekitchen
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!
The Healthy Epicurean
You’re absolutely right – we do have extremely assertive animals. I sometimes wish they were a little more shy and retiring. 😉
Yvonne @ bitter baker
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!!
The Healthy Epicurean
I agree – it is surprising. I believe it’s because they’re less starchy. Thanks for visiting! 🙂
Fig & Quince
I came back because I was thinking about these sweet potato crabcakes. They look mighty tempting. Mighty!
The Healthy Epicurean
Ha ha! I keep thinking about your sweet potato mice because we found baby rabbits in a barn that look just like them 😆 Let me know what you think if you try the crabcakes…
Chez Foti
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!
The Healthy Epicurean
Let me know what you think – very child-friendly too… 🙂
Chez Foti
Totally child-friendly, sure my two would love them!
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