Serve as part of a dinner with:
Starter – Fresh and Fruity Vegetable Starter
Main course – Together with Rosemary Courgette Spaghetti and Home made Chilli Sauce
Dessert – Sweet and Sour Sauce with Strawberries and Vanilla Bean Ice Cream
2 eggs, whisked
75 ml Quinoa flakes
1 tbsp psyllium husk
500 g crabmeat
Fresh coriander, chopped
½ stalk of lemongrass, chopped
½ medium sized red onion, chopped
½ lime, zest
1 red chilli fruit, chopped
1 tbsp fish sauce
1 tsp sesame oil
Chilli flakes, salt and pepper
Rapeseed or olive oil to fry
- Combine eggs, quinoa and psyllium husk, set aside for 10 minutes.
- Combine remaining ingredients in a bowl and mix well. Season with salt and pepper.
- Add the egg mixture to the crab mixture and form small patties/crab cakes.
- Heat some oil in a pan and fry the cakes until golden on both sides turning one time only.
Serve on top of spinach leaves with a sprinkle of chilli flakes on top