Chilli and ginger crab cakes with watercress
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 1 red chilliseeded and diced
- thumb-sized piece gingerpeeled and grated
- ½ small bunch corianderchopped
- 200g white crab meat
- 1 eggbeaten
- 5 tbsp fresh breadcrumbs
- olive oil
- 2 lemon1 cut into wedges to serve
- 150g watercress
- to serve sweet chilli sauce
Nutrition: per serving
- kcal180
- fat7.2g
- carbs14.3g
- fibre1.3g
- protein14.8g
- salt1g
Method
step 1
Mix the chilli, ginger, coriander and crab meat, then stir in the egg and breadcrumbs and season. Mould into 8 patties. Fry the crab cakes in 1 tsp oil for 4 minutes on each side until golden and cooked through. Mix the lemon juice with 2 tsp olive oil and toss the watercress in the dressing. Serve with the crab cakes, lemon wedges and chilli sauce.
