CHILLI CRAB
& SWEETCORN FISHCAKES
no count
This recipe serves 4.
500g potatoes, peeled, cooked & mashed
2 spring onions, chopped
1 fresh green or red chilli(s), green, de-seeded and chopped or 1 teaspoon chilli puree
10 crab sticks, chopped
2 oz sweetcorn, tinned or frozen
2 tablespoon Thai fish sauce, or light soy sauce
5 spray low-fat cooking spray
1/2 teaspoon salt, (optional)
1 serving pepper, freshly ground black, to taste
1 teaspoon ground coriander
1 beaten egg
polenta (corn meal)
Blend everything together until the mixture looks mashed and just begins to hold together.
Using hands dipped into cold water, shape the mixture into eight patties. Dip in beaten egg and then breadcrumbs.
Place on baking tray sprayed with Fry Light and bake for 20 mins in a hot oven.
This recipe serves 4.
500g potatoes, peeled, cooked & mashed
2 spring onions, chopped
1 fresh green or red chilli(s), green, de-seeded and chopped or 1 teaspoon chilli puree
10 crab sticks, chopped
2 oz sweetcorn, tinned or frozen
2 tablespoon Thai fish sauce, or light soy sauce
5 spray low-fat cooking spray
1/2 teaspoon salt, (optional)
1 serving pepper, freshly ground black, to taste
1 teaspoon ground coriander
1 beaten egg
polenta (corn meal)
Blend everything together until the mixture looks mashed and just begins to hold together.
Using hands dipped into cold water, shape the mixture into eight patties. Dip in beaten egg and then breadcrumbs.
Place on baking tray sprayed with Fry Light and bake for 20 mins in a hot oven.
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