Alaskan crab cakes

Preheat oven to 180C.

Cut the tomatoes in half; season and roast in hot oven for 30 minutes.

In a frypan, heat the olive oil gently. Fry the onion and garlic for 3 minutes; add the palm sugar and the roasted tomatoes; stir well to combine. Add the spices and cook 10 minutes; blend with a stick blender. Return to the pan and cook until a thick paste is formed. Adjust the seasoning and allow to cool.

For the crab cakes, place the crabmeat and the tomato jam in a bowl; mix well and leave to infuse for 30 minutes.

In another bowl, mix the potato with the parsley, onion, salt and pepper and crab mixture.

Using floured hands, roll mixture out into balls.

Coat crab cakes in flour, then coat them in egg and breadcrumbs. Gently reshape before deep frying in hot vegetable oil.

Serve with some lemon mayonnaise or some parsley soup.