Mid-January Crabcakes

Mrs Jiffler has just returned to Senegal, and I’m mooching a bit. I need cookery distraction, but can’t face going out in the rain to Asda as my back hurts as a result of a struggle against violent weather in the Brecon Beacons. An audit of the cupboard and fridge is uninspiring, but the discovery of a tin of white crab meat (when did I buy that?) at the back of the cupboard leads to the creation of these thai-style crab cake things:

Thai style crab cakes:

Ingredients:
(as usual, Zen measurements apply)

One baking potato
Some spring onions, finely chopped
A small red chilli, finely chopped
Nam Pla
Sesame seeds
Parsley, finely chopped
Butter
Flour
An egg
One small tin of crab meat (mine was 112g)

Bake the potato, then split and scoop the potato out of the skin. Use a tea towel to hold the potato otherwise you will burn your hands, and nearly drop the potato on the kitchen floor.

Let the potato cool a little, and mash in a knob of butter with a fork. Mix in the chilli, spring onion, the parsley, a teaspoon or two of nam pla, salt and pepper and the white of the egg.

Mix well and roll the mixture into little balls (two big ones will be good for a meal for one, or starter for two. I would roll into four small balls for a starter for two). Flatten these into burger shapes, and dust either side with flour and sesame seeds. Leave in the fridge for an hour or two to set.

Use an oiled griddle, or a non-stick pan to fry for five minutes or so on each side and serve with a dash of thai sweet chilli sauce and a salad (I reserved the potato skins and let them crisp up in the oven with some olive for a bit extra).