Thai Curry Crab Cakes - cooking recipe

Ingredients

8 oz frozen sweet potato fries
2 cans (6 oz each) crabmeat, drained
1 cup soft fresh breadcrumbs
1 1/2 tbsp yellow curry paste
4 None green onions, thinly sliced
1 None egg white
None None Vegetable oil, to shallow-fry
1/4 cup sweet chili sauce
None None Steamed vegetables, to serve

Preparation

Preheat the oven to 425\u00b0F. Spread the fries in a single layer on a large baking pan. Bake for 15-20 mins or until golden.
Meanwhile, combine the crabmeat, breadcrumbs, curry paste, onion and egg white in a large bowl. Season. Shape the mixture evenly into 12 cakes.
Heat the oil in a large heavy-bottomed skillet on medium heat (the oil is ready when a cube of bread crisps quickly without absorbing the oil). Shallow-fry the crab cakes, in batches, for 1-2 mins each side or until browned. Using a slotted spoon, transfer the cakes to paper towels to drain. Serve with fries, sweet chili sauce and vegetables.