Mix the crab, potato, ginger, and lime juice in a bowl until combined.
Add the coriander, season with salt and pepper, and stir well.
Shape the mixture into golf ball-sized portions and flatten into patties.
Fry patties in hot olive oil until both sides are golden brown and warm.
Drain patties on kitchen paper and keep them warm.
Boil chillies, sugar, vinegar, and water in a pan, then simmer for 5 minutes.
Combine the mizuna, sweetcorn, spring onions, and toasted coconut in a bowl.
Coat the salad with a little of the prepared dressing.
Serve the salad topped with two or three crab patties per plate.