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Red Day Ainsley Harriot's Crab & Coconut Cakes

Ainsley Harriot's Crab & Coconut Cakes
Serves 4
10 syns total on Red Day (2.5 syns per person)

12oz white crab meat, squeezed to remove any excess moisture
5oz firm white fish (cod/haddock/coley) skinned and boned
1 tbsp Thai fish sauce
1 tbsp oyster sauce
2 garlic cloves crushed
1 medium egg, beaten
1oz unsweetened desiccated coconut
1 red finger chilli, seeded and thinly sliced
4 spring onions, trimmed and thinly sliced
3 tbsps chopped fresh coriander
salt and freshly ground white pepper

  1. Cut the fish into chunks and check that no bones have been left behind. Place the fish into a food processor with the Thai fish sauce, oyster sauce, garlic and some salt and pepper. Process for a few seconds until it has formed a rough paste.
  2. Add the crab meat and the egg and process again for just a few seconds until well blended.
  3. Scrape the mixture into a bowl and mix in the coconut, chilli, spring onions and coriander
  4. Shape the mixture into 8 x 3" patties.
  5. Cook over medium-hot coals or under a grill for 3-4 minutes on each side until golden brown.
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needs to focus!!!!
i take it i would be able to coat this with couscous ok? xx

i just can't think how crab meat is bought in the shops, can only think of tins of it, if thats right, anybody know? xx

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