Balti Crab Cakes

A delightful twist on a fish cake and a perfect light meal for those (sometimes) balmy British summer evenings. This recipe is one of my all time favourites for summer, and is a great example of how versatile and easy to use our curry pastes are. When I serve this one up at a party people just love the tantalising spiciness of these delicious fish cakes.

Serves: 4 people
Preparation time: 20 mins
Cooking Time: 20 mins
Difficulty: Easy

Spiciness

If you like this recipe try these

Tandoori Fish Kebabs

Salmon Kofkas with Indian Slaw

This recipe features

Ingredients

For the Crab Cakes:
- 2-3 tbsp Patak's Balti Paste
- 1 x 410g can chickpeas, drained thoroughly
- 375g tinned white crab meat, drained thoroughly, or use fresh crab if you prefer.
- 3 spring onions, finely chopped
- grated rind of 2 lemons
- 3 tbsp chopped fresh coriander leaves
- 1-2 red chillies, deseeded and finely chopped
- 1 tbsp beaten egg
For the Rice:
- 500g Basmati Rice
- 175g dried apricots
- 1 small bunch fresh coriander, chopped
- 1 green chilli, deseeded and sliced
- lime wedges to garnish

Methods

Put the chickpeas in a food processor and blend until smooth.
Transfer the chickpeas to a bowl and add the crab, spring onions, Patak's Balti Paste, lemon rind, coriander, chilli and egg.
Mix well, season and shape into 12 fish cakes.
Grill for 10 - 15 minutes, turning once, until golden.
Meanwhile, cook the rice according to the cooking instructions. Stir in the apricots, coriander and chilli. Serve with the crab cakes & lime wedges as garnish.