Ocean Chef Crab Cake With Asian Style Cucumber Salad
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 3 people
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Difficulty level: 4 out of 4
13 Ingredients
Number of servings
3
- 1tablespoons fish sauce
- 1 small red chilli, finely sliced
- 1 bunch coriander, torn
- 3 small cucumbers, peeled and dressed
- 1 bunch mint, torn
- 1/2 red onion, finely sliced
- 1teaspoons rice vinegar
- 1/2 cup sweet chilli sauce (to taste)
- 1 pinch pepper (to season)
- 6 crab cakes
- 2teaspoons brown sugar
- 3tablespoons lime juice
- 2teaspoons vegetable oil
Nutrition per serving
3090kJ / 737Cal
3090 Kilojoules or 737 Calories
35% of daily energy intake*
Protein
24.9grams
Fat
38.0grams
Carbs
76.7grams
Sugars
30.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 10
Cook barramundi fish cakes until golden brown, as per instructions on pack.
Step 2 of 10
Using a vegetable peeler, peel the cucumber flesh from top to bottom, creating ribbons. Pat dry with a paper towel.
Step 3 of 10
Combine in a bowl with the red onion, chili, coriander and mint.
Step 4 of 10
In a small bowl, mix the brown sugar, vegetable oil, rice vinegar, lime juice and fish sauce.
Step 5 of 10
Season to taste with pepper.
Step 6 of 10
Add to the salad and toss well.
Step 7 of 10
Divide the salad between 4 plates, placing in the centre of the plate.
Step 8 of 10
Top with two crab cakes each.
Step 9 of 10
Serve with a side of sweet chilli sauce.
Step 10 of 10
Enjoy!
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