Mini Crab Cakes with Coriander Paste

Crab cakes

• 120 g bread, torn in pieces (approx. 3 slices)
• 80 g yellow peppers, cut in pieces
• 10 g butter, diced
• 40 g spring onions, cut in pieces (2 cm)
• 1 medium egg
• 40 g sour cream, for serving (if desired)
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 2 tsp fresh thyme leaves
• 300 g crabmeat, white (excess liquid squeezed out)

Coriander Paste

• 15 g fresh coriander leaves
• 15 g fresh mint leaves
• 1 garlic clove
• 1 fresh green chilli, deseeded
• ½ avocado
• 1 Tbsp lemon juice
• ½ tsp ground cumin
• ¼ tsp sugar
• ¼ tsp fine sea salt
• 25 g coconut cream
• 1 Tbsp olive oil