Recipe: Balti Crab Cakes

By Lifestyle Desk; published on August 18, 2011 at 3:10 pm

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Patak's Balti Crab Cakes

Making curry can be difficult if you don’t know how to combine the spices or where to buy them from. Helpfully, Patak’s has a range of curry pastes and has teamed up with The Global Herald to produce a range of “sizzling summer recipes” that are easy to make and delicious to eat!

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
• sliced lime wedges to garnish

Method

1. Put the chickpeas in a food processor and blend until smooth.
2. Transfer the chickpeas to a bowl and add the crab, spring onions, Patak’s Balti Paste, lemon rind, coriander, chilli and egg.
3. Mix well, season and shape into 12 fish cakes.
4. Grill for 10 – 15 minutes, turning once, until golden.
5. 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.

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Posted by Lifestyle Desk on August 18, 2011. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

News Tags: Apricot, Basmati Rice, Chickpeas, Chilli, Coriander, Crabmeat, Egg, Green Chillies, Lemon, Lime, Patak's, Patak’s Paste, Red Chillies, Rice, Spring Onions.

About Lifestyle Desk

Editors and staffers from the Lifestyle Desk at The Global Herald.

Website: http://theglobalherald.com/section/lifestyle/