For the crab patties, place the crab, potato, ginger and lime juice into a bowl and mix thoroughly.
Add the coriander and season well with salt and freshly ground black pepper and mix well.
Roll a golf ball-sized piece of crab mix and form it into a flat patty shape. Repeat with the rest of the mixture.
Heat a frying pan until hot and add the olive oil. Add the patties and fry on both sides until golden brown all over and heated through. Set aside on kitchen paper and keep warm.
For the salad, place the chillies, sugar, vinegar and water into a pan over a medium heat and bring to a boil. Reduce the heat and simmer the mixture for 5-6 minutes to make the dressing.
Place the mizuna leaves, sweetcorn, spring onions and toasted coconut into a bowl and stir gently to combine. Add a little dressing and stir to coat.
To serve, place equal portions of the salad onto plates and top each with two or three crab patties.