Thai Crab Cakes

These delicious crab cakes are packed with fresh flavours. Enjoy with salad for a light lunch.

 50 g PURE OLIVE SPREAD
 170 g WHITE CRAB MEAT (DRAINED)
 75 g COLD MASHED POTATO
 2 RED CHILLI PEPPERS (FINELY CHOPPED)
 2 tbsp FRESH CORIANDER (FINELY CHOPPED)
 1 tbsp BROWN RICE FLOUR OR CORN FLOUR
 2 tsp BEATEN EGG/EGG REPLACER

1

Mix together the crab, potato, red chillies, coriander, rice flour and 25g of Pure spread. Bind together with the egg.

2

Roll teaspoonfuls of the mix into small balls and flatten them with a fork.

3

At this point, the little cakes can be covered with cling film and chilled.

4

Melt the remaining Pure spread in a frying pan over a medium heat and cook batches of the crab cakes for 3-4 minutes on each side.

5

Serve immediately with a Thai sweet chilli sauce.