Crab & corn cakes with chilli dipping sauce

• egg↗1
• plain flour↗ tbsp
• garlic clove↗

  crushed

• coriander tbsp

  chopped, stalks (use the leaves for the main course)

• sweetcorn↗340g g

  well drained (I use Green Giant Original)

• white crabmeat↗170g g

  well drained and flaked

• spring onions↗2

  finely sliced

• sunflower or vegetable oil↗

  for frying

• sweet chilli sauce↗ tbsp
• lime juice
• cucumber

  seeds scraped out, flesh finely chopped

Step-by-step instructions

1. 1

   Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.

2. 2

   Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan – it’s ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.