Sweet potato, crab and dill cakes | HCF
Easy to whip up and appetising, these yummy crab cakes are bound to be a summer favourite.
Ingredients
- 200g orange sweet potato, peeled and chopped
- zest of ½ lemon
- 2 tsp drained baby capers, finely chopped
- 2 tbsp finely chopped dill
- 1 green shallot, finely chopped
- 2 tbsp multigrain dried breadcrumbs or gluten-free breadcrumbs
- 170g can crab meat, drained
- freshly ground black pepper, to season
- 3 tsp extra virgin olive oil
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