Spicy crab cakes
Method
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Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.
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Add the rapeseed oil to a non-stick pan.
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Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.
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Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad.
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
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Spicy crab cakes
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