Mini Crab Cakes with Coriander Paste
TM5 TM6

Mini Crab Cakes with Coriander Paste

Ingredients

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

Nutrition
per 1 portion
Calories
246 kJ / 59 kcal
Protein
1.7 g
Carbohydrates
0.6 g
Fat
3.4 g

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