Balti Crab Cakes (Heat Rating: Medium)

recipe

Balti Crab Cakes (Heat Rating: Medium)

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A deliciously light dish that is quick and easy to prepare and ideal for lunch or supper. Use fresh crab for a touch of luxury and Patak's Kashmiri Chilli Table Sauce for extra heat.

Ingredients

2-3 tbsp Patak's Balti Paste
1 x 410g can chick peas, drained thoroughly
375g tinned white crab meat, drained thoroughly
3 spring onions, finely chopped
Grated rind of 2 lemons
3 tbsp chopped fresh coriander leaves
1-2 red chillies, seeded and finely chopped
1 tbsp beaten egg
For the Rice
500g Basmati Rice
175g dried apricots
1 small bunch fresh coriander, chopped
1 green chilli, seeded and sliced
Lime wedges to garnish

Serves: 4 Preparation: 20 Cook Time: 20 Total Time: 40min

Directions

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Put the chickpeas in a food processor and blend until smooth.
Transfer chickpeas to a bowl and add the crab, spring onions, Patak's Balti Paste, lemon rind, coriander, chilli and egg.
Mix well, season and shape into fish cakes.
Grill for - mins, turning once, until golden.
Meanwhile, cook the rice. Stir in the apricots, coriander and chilli. Serve with the crab cakes, lime wedges and Patak's Kashmiri Chilli Table Sauce if desired.

Source: Patak's