Japanese crab and noodle cakes
Japanese crab and noodle cakes summer
INGREDIENTS
250g sweet potato, peeled and cut into 1 cm cubes
100g japanese soba buckwheat noodles
1 cup (200g) fresh crab meat
1 small zucchini, grated
1 small carrot, grated
4 green onions, finely chopped
1 cup grated tasty cheese
12 eggs
½ cup milk
¼ cup self-raising flour
Salt and freshly ground black pepper, to taste
Tonkatsu sauce and Japanese mayonnaise, to serve
Extra sliced green onions, to serve
Shredded nori seaweed, to serve
METHOD
Preheat oven 220°C/200°C (fan forced)
Boil, steam or microwave potato until just tender. Rinse well, set aside.
Cook noodles in plenty of boiling salted water until just al dente. Rinse under cold water, drain well and coarsely chop.
Grease 2 x 6 hole Texas muffin pans (3/4 cup capacity).
Place potato, noodles, crab, zucchini, carrot, onions and cheese in a large bowl. Toss to combine.
Spoon mixture evenly between pan holes.
Whisk eggs, milk and flour in same bowl until smooth, season with salt and pepper. Pour evenly over vegetable mixture.
Bake for 15 minutes or until puffed and golden.
Serve warm drizzled with Tonkatsu sauce and mayonnaise. Top with extra onions and nori.
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