Thai roast chicken with mango & apple salad
Fresh-tasting and fabulously low-fat chicken - perfect served with sticky coconut rice
Crab & corn cakes with chilli dipping sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 10
Skip to ingredients
- 1 egg
- 4 tbsp plain flour
- 1 small garlic clovecrushed
- 1 tbsp chopped corianderstalks (use the leaves for the main course)
- 340g can sweetcornwell drained (I use Green Giant Original)
- 170g can white crabmeatwell drained and flaked
- 2 spring onionsfinely sliced
- sunflower or vegetable oilfor frying
For the chilli dipping sauce
- 4 tbsp sweet chilli sauce
- juice ½ lime
- ½ finger-length chunk of cucumberseeds scraped out, flesh finely chopped
Nutrition: per corn cake
- kcal149
- fat8g
- saturates1g
- carbs16g
- sugars6g
- fibre1g
- protein4g
- salt0.64glow
Method
step 1
Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
step 2
Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan – it’s ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.
