These delicious crab cakes are packed with fresh flavours. Enjoy with salad for a light lunch.
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.
Serving Size 10