CRAB & CORN CAKES WITH CHILLI DIPPING SAUCE

Crab & corn cakes with chilli dipping sauce image

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

Provided by Sarah Cook

Time 25m

Yield Makes 10

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.64 milligram of sodium