Grated beetroot, coriander, spices and desiccated coconut combine with tinned crabmeat to make this stunner of a recipe.
340g/12oz tinned white crabmeat (about 2 tins)
1 tsp red Kashmiri chilli powder
2 tsp garam masala
1 tsp grated garlic
1 tsp grated fresh root ginger
1 red onion, chopped
4 tsp chopped fresh coriander
50g/1¾oz grated beetroot
4 tsp plain flour
4 tsp desiccated coconut
4 tsp white poppy seeds
salt, to taste
4 tsp rapeseed oil
salad, to serve
Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.
Add the rapeseed oil to a non-stick pan.
Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.
Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad.