Risotto crab cakes with sweet chilli lime sauce

Method

1. Place the cooked risotto rice in a bowl. Add the crabmeat, chives and tomato, season well with salt and freshly ground pepper and mix together well.

2. Roll the mixture into 40g balls, then flatten slightly so they are 1cm thick.

3. Heat the oil and butter together in a heavy-based non-stick frying pan. Fry the crab cakes, browning evenly on both sides.

4. Meanwhile, make the sweet chilli lime sauce. Heat the vegetable oil in a heavy-based saucepan. Add the chilli and ginger and fry gently until fragrant.

5. Mix in the brown sugar, vinegar and sweet white wine. Bring to the boil and cook briskly for 1 minute, reducing and thickening the sauce. Stir in the lime juice. Set aside to cool slightly.

6. To serve, place the risotto cakes on a serving plate topped with salad and serve with the warm sweet chilli lime sauce.

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Ingredients

100g cooked risotto rice
50g fresh crab meat
handful of chopped chives
20g tomato, skinned, seeded and finely diced
handful of salad leaves
vegetable oil, for shallow-frying
5g Butter

For the sweet chilli lime sauce:

1 tbsp vegetable oil
4 fresh red chillies, finely chopped
3g fresh root ginger, finely chopped
10g brown sugar
6 tbsp white vinegar
150ml sweet white wine
juice of 1/2 lime

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