Name: Thai Crab Cakes
Total time: 20 min
Yield: 10
Ingredients: 50g PURE OLIVE SPREAD; 170g WHITE CRAB MEAT ((DRAINED)); 75g COLD MASHED POTATO; 2 RED CHILLI PEPPERS ((FINELY CHOPPED)); 2 tbsp FRESH CORIANDER ((FINELY CHOPPED)); 1 tbsp BROWN RICE FLOUR OR CORN FLOUR; 2 tsp EGG/EGG REPLACER (BEATEN)

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Thai Crab Cakes

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

Recipe Overview

Total Time 20 mins

Difficulty Beginner

Servings 10 Servings

Ingredients 7

Diet Dairy Free, Lactose Free

How To Make

Step 1

Mix together the crab, potato, red chillies, coriander, rice flour and 25g of Pure spread. Bind together with the egg.

Step 2

Roll teaspoonfuls of the mix into small balls and flatten them with a fork.

Step 3

At this point, the little cakes can be covered with cling film and chilled.

Step 4

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.

Step 5

Serve immediately with a Thai sweet chilli sauce.

Ingredients

Pure Olive Spread 50g White Crab Meat (Drained) 170g Cold Mashed Potato 75g Red Chilli Peppers (Finely Chopped) 2 Fresh Coriander (Finely Chopped) 2 tbsp Brown Rice Flour or Corn Flour 1 tbsp Egg/Egg Replacer Beaten 2 tsp

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