Sweet potato & Quinoa crab cakes
Ready in 1 hour
Serves 2 people
Quinoa which is also known as a super grain of the future is packed with protein and contain all nine essential amino acids. Many fish cake recipes use some sort of bread crumbs to coat the patty to finish, however using cooked quinoa is a natural way of making it gluten free rather than using the typical gluten free ingredients, which can increase the antioxidant value in your diet and therefore assisting with weight management.
You will be pleasantly surprised with this recipe, using the quinoa to coat the crab cakes gives it a delicious crunchy, crisp finish that is ever so moreish! You can enjoy these alone as a snack or can be addded to your salad for lunch.
* 2 small sweet potatoes
* 100g cooked red quinoa
* 200g cooked crab meat
* 2 spring onions
* 2 cloves of garlic
* 2 tsp chopped fresh dill
* 1 tsp rock salt
* 1 tsp black pepper
* 1 tsp chilli flakes
1. Place both sweet potatoes (with the skin on) in the oven and bake for 35 minutes at 200 degrees. I prefer to cook the potatoes this way as I find boiling them leaves you with with excess water.
2. Crush your garlic cloves, chop the spring onions and dill then set to one side.
3. In a large mixing bowl add the cooked crab meat, crushed garlic, spring onions, dill, salt, pepper, chilli flakes and mix together well.
4. After 35 minutes remove the potato from the oven, peel the skin off. This should be very easy to do once cooked, the flesh should literally be falling out from its crisp shelled skin after being in the oven.
5. Take the 2 baked potatoes and mash it into the crab mixture.
6. Using a table spoon scoop out the patty mixture and roll into small - medium sized balls and set aside ready to be coated with the quinoa.
7. Take your cooked quinoa and spread on a flat tray. Roll one crab cake at a time in the quinoa until each one of fully coated.
8. Place your crab cakes on a well greased baking tray and bake at 200 degrees for 15-20 minutes.