Spicy crab cakes
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2-4
Grated beetroot, coriander, spices and desiccated coconut combine with tinned crabmeat to make this stunner of a recipe.
By Romy Gill
Ingredients
- 340g/12oz tinned white crabmeat (about 2 tins)
- 1 tsp red Kashmiri chilli powder
- 2 tsp garam masala
- 1 tsp grated garlic
- 1 tsp grated fresh root ginger
- 1 red onion, chopped
- 4 tsp chopped fresh coriander
- 50g/1¾oz grated beetroot
- 4 tsp plain flour
- 4 tsp desiccated coconut
- 4 tsp white poppy seeds
- salt, to taste
- 4 tsp rapeseed oil
- salad, to serve
Method
Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.
Add the rapeseed oil to a non-stick pan.
Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.
Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad.
