Lemongrass fishcakes recipe
 These are an impressive yet easy dish for any occasion. Once the jar of lemongrass paste is open, it will keep in the fridge for 3 weeks or can be frozen for up to 3 months. If no lemongrass paste is available, use the grated zest of 1 lemon. 450g/1lb fresh white crabmeat, shell removed150g/5oz panko breadcrumbs2 tsp lemongrass paste2 tsp grated fresh root ginger4 tbsp full-fat mayonnaise2 tbsp sweet chilli sauce1 free-range egg, beatensmall bunch coriander, leaves roughly choppedsunflower oil, for frying 450g/1lb fresh white crabmeat, shell removed 150g/5oz panko breadcrumbs 2 tsp lemongrass paste 2 tsp grated fresh root ginger 4 tbsp full-fat mayonnaise 2 tbsp sweet chilli sauce 1 free-range egg, beaten small bunch coriander, leaves roughly chopped sunflower oil, for frying 2 tbsp sweet chilli sauce3 tbsp sunflower oil1 tsp grated fresh root ginger½ tsp lemongrass paste½ large cucumber, peeled, seeds removed and diced6 radishes, trimmed and thinly sliced into roundssmall bunch coriander, leaves roughly chopped4 spring onions, trimmed and slicedsalt and freshly ground black pepper 2 tbsp sweet chilli sauce 3 tbsp sunflower oil 1 tsp grated fresh root ginger ½ tsp lemongrass paste ½ large cucumber, peeled, seeds removed and diced 6 radishes, trimmed and thinly sliced into rounds small bunch coriander, leaves roughly chopped 4 spring onions, trimmed and sliced salt and freshly ground black pepper Method To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes.Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed.Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside.When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain.Serve on a large plate with the salsa on the side. To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes. To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes. Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed. Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed. Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside. Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside. When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain. When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain. Serve on a large plate with the salsa on the side. Serve on a large plate with the salsa on the side. Recipe tips The uncooked crab cakes can be made up to 1 day ahead, then chill in the fridge until ready to fry. Uncooked crab cakes freeze well.