Asian-style crabcakes with mango salsa
For the crabcakes
- 30g/1oz fresh breadcrumbs
- 55g/2oz crabmeat
- 1 tbsp chopped fresh chives
- 1 chilli, deseeded and chopped
- 1 free-range egg, beaten
- 2 tbsp chopped fresh coriander
- 2 tbsp vegetable oil
For the mango salsa
For the crabcakes, mix the breadcrumbs, crabmeat, chives, chilli, egg and coriander together in a bowl. Using your hands, shape the mixture into two patties.
Heat the oil in a pan and fry the crabcakes on both sides until golden-brown.
For the mango salsa, mix the mango, lime zest and juice and chilli together in a bowl.
To serve, place the crabcakes onto a serving plate with a spoonful of mango salsa.