julie19
Silver Member
Just had these for tea tonight - they were beautiful.
Ingredients:
200g White fish fillet (cod or halibut) roughly chopped
200g White crabmeat
1 tbsp Mild curry powder
2 garlic cloves, peeled & crushed
1 fresh red chilli, deseeded & finely chopped
4 tbsp finely chopped red onion
4 tbsp finely chopped coriander, plus a little to garnish
1 small egg, beaten
Salt & freshly ground black pepper
Fry light
To Serve:
Finely chopped red pepper
Lemon wedges
Very low fat natural yoghurt
Method:
Syn free on Original & Extra Easy
Masala Crab Cakes
200g White fish fillet (cod or halibut) roughly chopped
200g White crabmeat
1 tbsp Mild curry powder
2 garlic cloves, peeled & crushed
1 fresh red chilli, deseeded & finely chopped
4 tbsp finely chopped red onion
4 tbsp finely chopped coriander, plus a little to garnish
1 small egg, beaten
Salt & freshly ground black pepper
Fry light
To Serve:
Finely chopped red pepper
Lemon wedges
Very low fat natural yoghurt
Method:
- Place the crabmeat, white fish, curry powder, garlic, red chilli, red onion, coriander & egg in a food processor. Season well and blend for a few seconds until well mixed. Transfer to a mixing bowl and, using your fingers, mix well. Cover & chill in the fridge for 5-6 hours (or overnight is possible) to allow the flavours to combine.
- Preheat the oven to 200c/Gas 6. Line a baking tray with baking parchment and spray with Fry Light. Divide the crab mixture into 12 portions and shape each one into a ‘cake’.
- Place on the prepared baking tray and bake for 20-25 minutes or until lightly browned and cooked through. Serve immediately garnished with the coriander, red pepper and lemon wedges, with the yoghurt on the side to sip into to.
Syn free on Original & Extra Easy
