Spicy crab cakes Recipe
- 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/1oz 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
- 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.