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Written by yorky
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 Ingredients
- 225 gm White crab meat
- 115 gm Cooked potatoes, mashed
- 2 tblsp Fresh coriander leaf, chopped
- 1/2 tsp Mustard
- 1/2 tsp Ground black pepper
- 1 Fresh red chili, finely chopped
- 1 tsp Fresh oregano, chopped
- 1 Egg, beaten
- Plain flour, for dusting
- Vegetable oil
- Coriander leaf and whole red chilies, to garnish
Method
Mix the crab meat, potatoes, chopped coriander, mustard, pepper, chili, oregano and egg in a large bowl. Cover and put the bowl into the refrigerator to chill for at least 30 minutes.
Shape the crab cakes into rounds on a floured board. Heat a little oil in a frying pan and fry the cakes, a few at a time, until brown on both sides (2 to 3 minutes each side). Remove with a slotted spoon and keep warm in the oven while frying the remaining cakes.
Serve hot with the coriander leaf and red chilies as garnish.
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