Crab & corn cakes with chilli dipping sauce

Crab & corn cakes with chilli dipping sauce

  • Rating: 5 out of 5.14 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10

Throw out the takeaway menu and make these easy snacks at home

  • Freezable
Nutrition: per corn cake
HighlightNutrientUnit
kcal149
fat8g
saturates1g
carbs16g
sugars6g
fibre1g
protein4g
low insalt0.64g
Advertisement

Ingredients

For the chilli dipping sauce

  • 4 tbsp sweet chilli sauce
  • juice ½ lime
  • ½ finger-length chunk of cucumber , seeds scraped out, flesh finely chopped

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
KNOW-HOW

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.14 ratings
Advertisement
Advertisement
  • Body Fit Folding Electric Treadmill

    Exclusive offer from Good Food Deals: Get money off a BodyFit folding electric treadmill

    Get offer
Advertisement

Sponsored content