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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.
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.
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