- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 tbsp plain flour
- 1 small garlic clove, crushed
- 1 tbsp chopped coriander stalks (use the leaves for the main course)
- 340g can sweetcorn, well drained (I use Green Giant Original)
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 170g can white crabmeat, well drained and flaked
- 2 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- sunflower or vegetable oil, for frying
For the chilli dipping sauce
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Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan – it’s ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.
To prepare in advance, make the batter, then mix the remaining corn, crab and spring onions together separately. At the last minute, mix the crab and the corn into the batter.