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Risotto Crab Cakes with Sweet Chilli Lime Sauce

For a relaxed, easy lunch or supper, you can make the risotto cakes and the chilli sauce the day before. Then you only have the cook the cakes and warm through the sauce.

Serves 2

Ingredients

For the chilli lime sauce:

10g brown sugar
4 fresh red chilli peppers, finely chopped
3gm ginger, finely chopped
6 tablespoons vinegar
¼ litre of sweet white wine
Juice of half a lime

For the risotto crab cakes:

100g risotto rice
50g crab meat
Handful chopped chives
20g tomato concassee (skinned and seeded), chopped
oil for frying
5g butter
Handful of salad leaves

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Method

To make risotto crab cakes with sweet chilli lime sauce, first prepare the crab cakes. Take the cooked risotto rice and mix with the crab meat, chives, tomato concassee and season well with salt and pepper.
Roll the mixture into 40g balls, then flatten slightly so they are ½ inch thick.
Melt the butter in a pan with the oil until warm then place cakes in the pan and brown evenly on both sides.
To make the sweet chilli lime sauce, sweat off the red chilli peppers and ginger in a pan, add the brown sugar, vinegar and sweet white wine and reduce for one minute. Leave to cool for a few minutes.
To serve, place the risotto cakes on a plate topped with salad and serve with the warm sweet chilli lime sauce.