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/1žoz 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
  1. Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.
  2. Add the rapeseed oil to a non-stick pan.
  3. Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.
  4. Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad.