Thai Crab Cakes

Name: Thai Crab Cakes
Yield: 10 servings
Ingredients: 50 g PURE OLIVE SPREAD; 170 g WHITE CRAB MEAT (DRAINED); 75 g COLD MASHED POTATO; 2 RED CHILLI PEPPERS (FINELY CHOPPED); 2 tbsp FRESH CORIANDER (FINELY CHOPPED); 1 tbsp BROWN RICE FLOUR OR CORN FLOUR; 2 tsp BEATEN EGG/EGG REPLACER

These delicious crab cakes are packed with fresh flavours. Enjoy with salad for a light lunch.

Yields10 ServingsTotal Time20 minsDifficultyBeginner

Ingredients

50 g PURE OLIVE SPREAD

170 g WHITE CRAB MEAT (DRAINED)

75 g COLD MASHED POTATO

2 RED CHILLI PEPPERS (FINELY CHOPPED)

2 tbsp FRESH CORIANDER (FINELY CHOPPED)

1 tbsp BROWN RICE FLOUR OR CORN FLOUR

2 tsp BEATEN EGG/EGG REPLACER

Method

Mix together the crab, potato, red chillies, coriander, rice flour and 25g of Pure spread. Bind together with the egg.

Roll teaspoonfuls of the mix into small balls and flatten them with a fork.

At this point, the little cakes can be covered with cling film and chilled.

Melt the remaining Pure spread in a frying pan over a medium heat and cook batches of the crab cakes for 3-4 minutes on each side.

Serve immediately with a Thai sweet chilli sauce.