"Otak otak pipeh" Indonesian crab cakes by Chef Kevin O'Toole

Place ginger, garlic,chilli in a blender and blitz.

Add the fish and blitz again.

Add the mash, crab meat, spring onion, lime zest,and seasoning.

Mix by hand and roll into 6 balls.

Roll each ball into the flour, then the beaten eggs and finally the panko.

Deep fry at 180 c for 6 - 8 mins.

Ingredients

  • 70 grms of sweet mash potatoes
  • 90 grms of white fish flesh
  • 100 grms of crab meat
  • 1x spring onions, chopped
  • 1 garlic clove , finely chopped
  • 1 pc of ginger, finely chopped
  • 1 red chilli
  • 2 tbsp of flat leaf parsley
  • 3 tbsp of coriander leaves
  • zest of 1 lime
  • 1 tsp of salt
  • 1 tsp of blk pepper
  • 2 eggs, whisked
  • flour
  • panko bread crumbs

Chameleon Restaurant, lower fownes street, Temple bar, Dublin 2 .