Name: Crab & corn cakes with chilli dipping sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 10
Cuisine: Thai
Ingredients: 1 egg; 4 tbsp plain flour; 1 small garlic clove crushed; 1 tbsp chopped coriander stalks (use the leaves for the main course); 340g can sweetcorn well drained (I use Green Giant Original); 170g can white crabmeat well drained and flaked; 2 spring onions finely sliced; sunflower or vegetable oil for frying; 4 tbsp sweet chilli sauce; juice ½ lime; ½ finger-length chunk of cucumber seeds scraped out, flesh finely chopped

Crab & corn cakes with chilli dipping sauce

1 egg
4 tbsp plain flour
1 small garlic clove
crushed
1 tbsp chopped coriander
stalks (use the leaves for the main course)
340g can sweetcorn
well drained (I use Green Giant Original)
170g can white crabmeat
well drained and flaked
2 spring onions
finely sliced
sunflower or vegetable oil
for frying

For the chilli dipping sauce

4 tbsp sweet chilli sauce
juice ½ lime
½ finger-length chunk of cucumber
seeds scraped out, flesh finely chopped

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.