• 400 g (13 oz) can chickpeas, rinsed and drained
  • 2 spring onions, thinly sliced
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 1 egg yolk
  • 1 teaspoon piri piri sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons mayonnaise
  • 150 g (5 oz) coarse dry breadcrumbs
  • 300 g (10 oz) white crab meat
  • 2 tablespoons olive oil
  • 125 g (4 oz) rocket leaves
  • 4 tablespoons Aïoli (see page 116)

Put the chickpeas, spring onions, herbs, egg yolk, piri piri sauce, Worcestershire sauce, mayonnaise and 50 g (2 oz) of the breadcrumbs in a food processor and process briefly. Add the crab meat and pulse quickly to combine, adding more breadcrumbs if the mixture is too wet.

Transfer the mixture to a bowl and form it into 4 large or 8 small patties. Press them into the remaining breadcrumbs until well coated.

Heat the oil in a large frying pan and fry the crab cakes for about 5 minutes, turning carefully once, until crisp and golden. Drain on kitchen paper and serve immediately with rocket leaves and a dollop of aïoli.

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