Sweet potato crab cakes

by Ed Halmagyi


  • 500g sweet potato peeled and diced
  • 1 Tbsp extra virgin olive oil
  • 200g crab meat
  • 1 Tbsp fish sauce
  • 2 cloves garlic, minced
  • ½ bunch dill, finely chopped
  • 1 ½ cups wholegrain breadcrumbs
  • salt flakes and freshly-milled black pepper
  • ¼ cup plain flour
  • 2 eggs, beaten
  • vegetable oil, for deep-frying
  • ½ cup roasted capsicums
  • 2 tsp capers
  • ¼ cup mayonnaise
  • 1 watercress sprigs
  • 1 small beetroot, peeled and cut into fine batons


1 Steam the diced sweet potato over a saucepan of simmering water for 10 minutes, until tender, then crush with a fork. Mix with the olive oil, crab meat, fish sauce, garlic, dill and ½ cup breadcrumbs, then season with salt and pepper and form into four puck shapes. Refrigerate until firm.
2 Dust the crab cakes with flour, dip in beaten egg, then coat with the remaining breadcrumbs. Fry in hot (180°C) vegetable oil for 5 minutes until deep-golden, then drain on kitchen paper.
3 Meanwhile, combine the capsicums, capers and mayonnaise in a blender and purée until smooth. Spoon onto plates, then top with a crab cake and a mixture of watercress and beetroot.

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