Crab cakes with katsu curry sauce

Method

1. Cook the potatoes in lots of boiling salted water for 20 minutes until soft. Drain and feed them through a potato ricer into a bowl, then leave to cool.
2. Meanwhile, make the sauce. Heat the vegetable oil in a medium saucepan over a medium heat and add the onion and garlic pastes. Fry for 5 minutes, stirring occasionally, then add the spices. Cook for another 2 minutes, then add the stock and soy sauce. Bring to the boil, then remove from the heat and pour into a food processor. Whizz until smooth (see Make Ahead).
3. Mix the crabmeat, lemon zest and juice, and egg yolk into the riced potatoes, then season with a pinch of salt. Dust your hands with the flour, then form the mixture into 4 discs around 8cm in diameter and 2cm thick.
4. Heat a non-stick frying pan over a medium heat and add a drizzle of oil. Add the crab cakes and fry for 2-3 minutes on each side.
5. To serve, spoon the warm sauce onto plates, top with the crab cakes and sprinkle over the coriander and spring onions.