Peter Sidwell's Quick Kitchen Crab Cakes with Vici Seafood Sticks Episode 3
Makes 12 cake cakes
1 packet of ready to wok noodles
2 Red onions
1 garlic clove
1 thumb of ginger
1 tbsp Sweet chilli sauce
50ml Light soy sauce
For the cakes
2 baked potatoes scooped out
2 packets Vici Seasfood sticks
2 tbsp mayonnaise
4 spring onions
5 slices of bread dried and turned into bread crumbs
1 egg beaten with 50ml water or milk
80g Plain flour
Salt and pepper
1 tbsp sesame seeds optional
1 lime optional
Soak the noodles in a bowl with some boiling water from the kettle.
Scoop the centre of the baked potatoes into a mixing bowl and mash until smooth.
Add in the mayonnaise and the zest one lemon straight into the bowl with the potatoes.
Season with a little salt and pepper
Roughly chop the seafood sticks along with the spring onions and add to the bowl.
Stir together until combined but don’t over mix you want the chunks of seafood sticks to still be recognisable.
Set up a bread crumbing station, seasoned flour in one container, beaten egg in the other and breadcrumbs an the other.
Portion out the cakes into golf ball sized portions.
Roll in the seasoned flour, dip into the egg mixture and finally into the breadcrumbs for an even coating.
Place the breaded cakes onto a non stick baking tray.
Spray the cakes with oil and turn over, repeat the spraying before baking in the oven at 170c 15-20 minutes.
To make the noodles, slice the red onion, grate the carrot, chopped the ginger and garlic.
Pre heat a wok with a little oil and add the ginger and garlic to the pan.
Cook for 2-3 minutes then add the sweet chilli sauce and soy sauce.
Bring the sauce up to the boil.
Add the red onions and grated carrot to warm through.
Transfer the noodles from the water and sit on top of the vegetables (do not stir until the last minute)
Scatter the sesame seeds over the noodles.
When the crab cakes are golden and crisp remove from the oven and serve with the noodles.
Finish with a squeeze of lime juice and enjoy.