Thai Curry Crab Cakes

• 8 oz frozen sweet potato fries
• 2 cans (6 oz each) crabmeat, drained
• 1 cup soft fresh breadcrumbs
• 1 1/2 tbsp yellow curry paste
• 4 None green onions, thinly sliced
• 1 None egg white
• None None Vegetable oil, to shallow-fry
• 1/4 cup sweet chili sauce
• None None Steamed vegetables, to serve

1. Preheat the oven to 425u0b0F. Spread the fries in a single layer on a large baking pan. Bake for 15-20 mins or until golden.
2. Meanwhile, combine the crabmeat, breadcrumbs, curry paste, onion and egg white in a large bowl. Season. Shape the mixture evenly into 12 cakes.
3. Heat the oil in a large heavy-bottomed skillet on medium heat (the oil is ready when a cube of bread crisps quickly without absorbing the oil). Shallow-fry the crab cakes, in batches, for 1-2 mins each side or until browned. Using a slotted spoon, transfer the cakes to paper towels to drain. Serve with fries, sweet chili sauce and vegetables.

frozen sweet potato fries, crabmeat, breadcrumbs, green onions, egg white, vegetable oil, sweet chili sauce, steamed vegetables

Taken from recipes-plus.com/api/v2.0/recipes/36197 (may not work)