Thai Crab Cakes
These delicious crab cakes are packed with fresh flavours. Enjoy with salad for a light lunch.
- Time 20 Mins
- Feeds 10 People
- Level Beginner
50G PURE SPREAD
1 170G CAN WHITE CRAB MEAT, DRAINED
75G COLD MASHED POTATO
2 RED BIRDS EYE CHILLI PEPPERS, FINELY CHOPPED
2 TBSP FRESH CORIANDER, FINELY CHOPPED
1 TBSP BROWN RICE FLOUR OR CORN FLOUR
2 TSP BEATEN EGG
Mix together the crab, potato, red chillies, coriander, rice flour and 25g of Pure spread. Bind together with the egg.
Roll teaspoonfuls of the mix into small balls and flatten them with a fork. At this point, the little cakes can be covered with cling film and chilled.
Melt the remaining Pure spread in a frying pan over a medium heat and cook batches of the crab cakes for 3-4 minutes on each side. Serve immediately with a Thai sweet chilli sauce.