Recipe: Balti Crab Cakes

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


  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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