• 1 tablespoon vegetable oil, plus a little extra for drizzling
  • ½ bunch of spring onions, thinly sliced, plus extra, cut into strips and dropped into cold water to make curls, to garnish
  • 2 garlic cloves, crushed
  • 1 fresh red chilli, deseeded and finely chopped
  • 350 g (11½ oz) crabmeat
  • 2 teaspoons tomato ketchup
  • 4 tablespoons mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 175 g (6 oz) dried breadcrumbs
  • 50 g (2 oz) plain flour
  • 1 egg
  • salt and pepper

Heat the oil in a frying pan on the hob and gently fry the sliced spring onions for 2 minutes. Stir in the garlic and chilli, then tip the contents of the pan into a bowl. Leave to cool.

Add the crabmeat, ketchup, mayonnaise, Worcestershire sauce and 50 g (2 oz) of the breadcrumbs to the bowl, season with a little salt and pepper and stir well to mix. Shape the mixture into 12 cakes.

Season the flour with salt and pepper on a plate. Beat the egg on a second plate and scatter the remaining breadcrumbs on a third. Dust the fishcakes with the flour, then coat in the egg and breadcrumbs.

Drizzle a little extra oil into a shallow roasting tin and space the fishcakes slightly apart in the tin. (You may need to cook them in 2 batches.) Drizzle with more oil and place on the upper rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook the fishcakes for 8–10 minutes, turning over halfway through cooking. Serve with extra mayonnaise or sweet chilli sauce, scattered with spring onion curls.

Like This? Try These
More on Food