Spicy crab cakes
Prep time less than 30 mins
Cook time less than 30 mins
Grated beetroot, coriander, spices and desiccated coconut combine with tinned crabmeat to make this stunner of a recipe.
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.
- 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
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