Put both types of potato in a bowl and add the crab, onion, curry paste, garlic, chili, cilantro and lime leaf.
Season with salt and black pepper and mix.
Mould the mixture into 16 crabcakes, then cover them and put them in the fridge for an hour.
Put the egg wash in one bowl, the flour in another and the breadcrumbs in a third.
Roll the crabcakes in the flour and dust off the excess, then dip them in the egg and finally the breadcrumbs.
Heat some oil in a frying pan.
Shallow fry the crabcakes over a medium heat, turning occasionally.
They will take about 6 minutes, so keep cooking until they are golden brown all over.
