Fragrant crab cakes

• potato↗1

  (about 150 g), quartered

• lemongrass↗2

  stalks, outer leaves removed, coarsely chopped

• coriandersmall pack

  1/2 leaves separated for serving

• red chili↗1
• white crab meat↗170g can g

  drained

• vegetable oil↗1 tbsp tbsp
• sesame oil↗1 tbsp tbsp
• juice of 1/2 lime

  remaining half sliced into wedges for serving

• cucumber

  peeled and sliced into strips

• arugula↗large handful

Step-by-step instructions

1. 1

   In a small saucepan of boiling salted water, cook the potatoes for 15 minutes or until tender. Drain the water, leave the potatoes to steam dry uncovered, then mash them.

2. 2

   Meanwhile, place the lemongrass in a food processor together with the coriander and chili and blend into a coarse paste. Transfer it to a large bowl with the crab meat and the cooled mashed potatoes. Season well and shape into three large flattened patties.

3. 3

   Heat the vegetable oil in a non‑stick skillet over medium heat. Fry the patties for 4 minutes on each side until golden brown and heated through.

4. 4

   Meanwhile, mix the sesame oil and lime juice in a bowl, season to taste. Toss the cucumber strips and arugula with the dressing and serve them separately alongside the crab patties with lime wedges.