Special Diet

  • 375 g (12 oz) canned crab meat, drained
  • 250 g (8 oz) cold mashed potatoes
  • 2 tablespoons chopped coriander
  • 1 bunch of spring onions, finely sliced
  • grated rind and juice of ½ lemon
  • 2 eggs, beaten
  • flour, for coating
  • 150 g (5 oz) fresh white breadcrumbs
  • 1 tablespoon oil

Mix together, in a large bowl, the crab meat, mashed potatoes, coriander, spring onions, lemon rind and juice and half the beaten egg to bind.

Form the mixture into 12 cakes about 1 cm (½ inch) thick. Coat the cakes with flour, then dip into the remaining egg and then the breadcrumbs.

Heat the oil in a nonstick frying pan and fry the cakes for about 10 minutes until golden, turning once or twice.

Drain on kitchen paper before serving. Serve with a sweet red chilli sauce, or tomato salsa (see page 88).

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