Crab & Spring Onion Cakes

Salsa:
1 red pepper
1 yellow or orange pepper
1 green chilli, deseeded and finely chopped
½ red onion, peeled and finely chopped
4 tbsp Mizkan Seasoned Rice Vinegar
1 tsp sugar

Crab Cakes:
350g/12oz potatoes, boiled and mashed
3 spring onions, trimmed and finely chopped
1 garlic clove, peeled and crushed
1 tsp fresh ginger puree
2 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
225g/8oz white crabmeat, flaked
4 tbsp flour
1 egg beaten
75g/3oz fresh breadcrumbs
Oil for frying

Method

To make the salsa, line a grill pan with foil and grill the peppers on all sides until the skins blacken. Wrap foil around the peppers to enclose them tightly and leave until cold. Unwrap, halve and deseed the peppers and peel off the skins. Cut the flesh into strips.

Put the peppers, chilli and onion in a bowl, mix together the vinegar and sugar and pour over the vegetables. Cover and chill until needed.

To make the crab cakes, put the potatoes, spring onions, garlic, ginger, parsley, coriander and crabmeat in a bowl and stir until mixed. Shape into 8 even-sized balls, dust with flour, brush with beaten egg and press in the breadcrumbs until coated. Chill for 1 hour until firm.

Deep or shallow fry the crab cakes in hot oil until golden brown. Serve hot with the salsa.