Seafood

Ingredients
  • 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
Directions

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.

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