Balti Crab Cakes 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
Patak's Kashmiri Chilli Table sauce for dipping

PREPARATION:

1. Put the chickpeas in a food processor and blend until smooth.

2. Transfer 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 mins, turning once, until golden.

5. 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.

PREP/COOK
INFORMATION:

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

Source: Patak's

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Balti Crab Cakes (Heat Rating: Medium)

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.

Dish Details:

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PREPARATION:

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PREP/COOK
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