A wonderfully fresh dinner, with a spicy Thai crab cake complemented perfectly by a fresh and crunchy slaw. They're great for leftovers too!
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Put the thai mix in a bowl with the crab meat, breadcrumbs, salad onion and egg. Stir until combined; season. Shape into 8 patties and put on a baking tray. Chill for 30 minutes to firm up.
Meanwhile, make the slaw. Mix the cabbage, sugar snaps and coriander in a large bowl. Whisk together the sesame oil, fish sauce, sugar and lime juice and toss through the slaw.
Heat the sunfl ower oil in a frying pan and fry the crab cakes, in batches, until golden (about 3-4 minutes on each side). Serve with the slaw and wedges of lime.
Typical values per serving when made using specific products in recipe
Energy | 826kJ/ 197kcals |
|---|---|
Fat | 10g |
Saturated Fat | 1.6g |
Carbohydrates | 11.7g |
Sugars | 5.3g |
Fibre | 2.5g |
Protein | 15.1g |
Salt | 1.6g |
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