Crab & Corn Cakes With Chilli Dipping Sauce

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

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 10

Nutrition per serving

• Kcalories

  149

• Protein

  4g

• Carbs

  16g

• Fat

  8g

• Saturates

  1g

• Fibre

  1g

• Sugar

  6g

• Salt

  0.64g

Ingredients

• 1 egg
• 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)
• 170g can white crabmeat, well drained and flaked
• 2 spring onions, finely sliced
• sunflower or vegetable oil, for frying
• 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

Directions

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.
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.

Categories: Cooking For..., Fish