https://youtube.com/watch?v=NPRemHnkWM8%26hl%3Den%26fs%3D1
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Ingredients
- red chilli 1, seeded and diced
- ginger thumb-sized piece, peeled and grated
- coriander ½ small bunch, chopped
- white crab meat 200g
- egg 1, beaten
- fresh breadcrumbs 5 tbsp
- olive oil
- lemon 2, 1 cut into wedges to serve
- watercress 150g
- sweet chilli sauce to serve
Method
-
Step 1
Mix the chilli, ginger, coriander and crab meat, then stir in the egg and breadcrumbs and season. Mould into 8 patties. Fry the crab cakes in 1 tsp oil for 4 minutes on each side until golden and cooked through. Mix the lemon juice with 2 tsp olive oil and toss the watercress in the dressing. Serve with the crab cakes, lemon wedges and chilli sauce.
Nutritional Information
- Kcals 180
- Carbs 14.3g
- Protein 14.8g
- Fat 7.2g
- Salt 1g
- Fibre 1.3g
