Recipes to make for a summer of sport: Coconut crab cakes

Recipes to make for a summer of sport: Coconut crab cakes

Try this new twist on a family favourite that’s quick and easy to make sure you don’t miss kick off


Ingredients (serves 4 people)

  • 50g desiccated coconut
  • 2 x 170g tins white crab meat
  • 2 chillies (either red or green) with seeds removed
  • zest and juice of one lime
  • 1 lemon grass stalk, chopped
  • 200g white fish of your choice
  • 1 large egg, beaten
  • 50g fine green beans chopped up small
  • 2 spring onions, chopped up small
  • 1tbls fish sauce
  • Handful of coriander
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Directions

  1. Don’t be put off by the list of ingredients, these tasty crab cakes are super simple to make and sure to be polished off in no time. They’re also a great way of getting kids to eat fish when they say they don’t like it.


  2. Put the chillies, coriander, lime juice and zest, lemon grass, spring onions and fish sauce into a food processor or hand blender until finely chopped. Add the fish and blend again.


  3. Put your crab meat into a sieve and squeeze it to get rid of any excess liquid. Then pop it into a mixing bowl along with the fishy mixture.


  4. Add the beaten egg, coconut, cornflour and green beans and give it all a good mix.


  5. Shape the mixture into little fishcakes about 6cm in diameter.


  6. Heat the oil in a frying pan and fry the fishcakes for around two minutes each side.


  7. Serve with a dip of your choice. Sweet chilli sauce is perfect!


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Sounds lovely and can be healthy. Coconut oil is coming in now for cooking as it has a higher smoke point than olive oil. I recommend the extra-virgin organic variety and you do not need much.

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