Name: Spicy crab cakes
Yield: Serves 4
Cuisine: India
Ingredients: 1/2 tsp turmeric; salt; 600 g white crab meat; 2 finely chopped green chillies; 1 tsp chilli powder; 2 tbsp chopped chives, or 2 spring onions, chopped; 1 tbsp chopped coriander leaves; juice and finely grated zest of 1 lime; 2 eggs, lightly beaten; 250 g toasted dried breadcrumbs; 2 tsp crushed garlic; freshly ground black pepper; 100 g plain flour; 2 tsp black mustard seeds; 1 tsp fennel seeds; 8 curry leaves, shredded; 150 g potatoes; 3-4 tbsp vegetable oil, plus more to deep-fry; 2 tsp grated root ginger; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A great alternative to western-style fish cakes, which can sometimes be bland, these have a far greater depth of flavour. Crab meat is enhanced beautifully by both mustard and fennel seeds, in fact the intensity of crab is actually softened by the spices here.

Ingredients

For the Crab Cakes

150 g potatoes
3-4 tbsp vegetable oil, plus more to deep-fry
2

Asia
India
Fish course
Pescatarian
Spicy

Method

Boil the potatoes in their skins until tender to the point of a knife. Drain them and, when cool enough to handle, slip off their skins and grate them coarsely.

Heat the oil in a wide pan over a medium heat until hot, then add the mustard and fennel seeds. Once they begin to crackle, add the curry leaves, onion and turmeric. Cook until the onion becomes soft and translucent. Now add the

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Ingredients

For the Crab Cakes

Method

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