Crab and sweetcorn cakes

MAKES 4

READY IN 35 mins

● 300G CRABMEAT: ½ BROWN, ½ WHITE

● 150G SWEETCORN KERNELS

● 4TBSP FRESH BREADCRUMBS, PLUS EXTRA TO COAT ● 2TBSP MAYONNAISE

● 1 CHILLI, FINELY CHOPPED

● 1TBSP THAI FISH SAUCE

● ZEST AND JUICE OF 2 LIMES

● 3 SPRING ONIONS, FINELY SLICED

● 1 BUNCH CORIANDER, FINELY CHOPPED

● 2-3TBSP SUNFLOWER OIL

● CHILLI DIPPING SAUCE AND LIME WEDGES, TO SERVE

1 Mix together the crabmeat, sweetcorn, breadcrumbs, mayonnaise, chilli, fish sauce, lime zest and juice, spring onions and coriander. Shape into four crab cakes, then carefully dip them into the breadcrumbs. Put them in the fridge for 20 mins to firm up.

2 To cook, heat the oil in a pan until really hot then fry the crabcakes until crispy. Serve with the dipping sauce and lime wedges.