Patak's Balti Crab Cakes
Over a year ago
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Ingredients
- 2-3 tbsp. Patak's Balti Paste
- 410g can Chickpeas. drained thoroughly
- 375g Tinned white crab meat. drained thoroughly. or use fresh crab if you prefer
- 3 Spring onions. finely chopped
- 2 Grated rind of lemons
- 3 tbsp. Chopped fresh coriander leaves
- 1-2 Red chillies. deseeded and finely chopped
- 1 tbsp. Beaten egg
- 500g Basmati Rice
- 175g Dried apricots
- 1 Small bunch fresh coriander. chopped
- 1 Green chilli. deseeded and sliced
- to garnish Lime wedges
Accompaniment
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Description
A delightful twist on a fish cake and a perfect light meal for those (sometimes) balmy British summer evenings.
Method
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1
1. Put the chickpeas in a food processor and blend until smooth.
2. Transfer the chickpeas to a bowl and add the crab, spring onions, Patak's Balti Paste, lemon rind, coriander, chilli and egg.
3. Mix well, season and shape into 12 fish cakes.
4. Grill for 10 - 15 minutes, turning once, until golden.
5. Meanwhile, cook the rice according to the cooking instructions. Stir in the apricots, coriander and chilli. Serve with the crab cakes & lime wedges as garnish.
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