Thai Style Crab Cakes With Sweet Thai Chile Salsa

Ingredients

• 400 g canned crabmeat
• 1-2 Thai chile, to taste seeded and finely chopped
• 6 scallions, finely shredded
• 1 zucchini, shredded
• 1 carrot, grated
• 1 small yellow bell pepper, seeded and finely shredded
• 1/2 cup fresh bean sprout, rinsed
• 1 tablespoon chopped cilantro
• 1 large egg white
• 1-2 tablespoon sunflower oil
• for the salsa
• 1 Thai chile, seeded and finely chopped
• 2 inches piece cucumbers, grated
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 1 tablespoon Thai sweet chili sauce
• 1 tablespoon peanuts, finely chopped (optional)

Directions

1. 1

   Mix all fish cake ingredients, except for the egg white and oil. Squeeze out excess liquid from the mixture.

2. 2

   Whisk the egg white until frothy and just beginning to stiffen, then stir in the crab mixture.

3. 3

   Using your hands, press about 1 - 2 Tbsp of the mixture together to form a fish cake. Repeat with the rest of the crab.

4. 4

   Make the salsa by combining all the ingredients except for the peanuts. Cover and let stand for 30 minutes for the flavours to develop. Sprinkle with peanuts, if desired,.

5. 5

   Heat 1 tablespoons of the oil in a nonstick skillet over low heat. Cook the fish cakes in batches for 2 minutes on each side over medium heat until lightly browned. Take care when turning them over. Remove and drain on paper towels. Serve immediately with salsa.