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!
Categories
- High fibre
- High protein
- Tree nut free
- Egg free
- Asian
- Seafood
- Entrees
- Sesame free
- Crab cake
- Dairy free
- Peanut free
- Sponsored
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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