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Mini Crab Cakes with Coriander Paste

Mini Crab Cakes with Coriander Paste
4.4 18 ratings
Prep. 25 min
Total 1 h
20 portions
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Ingredients

Crab Cakes
  • bread torn in pieces (approx. 3 slices)
    120 g
  • yellow pepper cut in pieces (2 cm)
    80 g
  • unsalted butter diced
    10 g
  • spring onions cut in pieces (2 cm)
    40 g
  • medium egg
    1
  • sour cream
    40 g
  • ground black pepper
    ¼ tsp
  • fresh thyme leaves
    2 tsp
  • crab meat white (excess liquid squeezed out)
    300 g
  • fine sea salt
    ½ tsp
Coriander Paste
  • fresh coriander leaves
    15 g
  • fresh mint leaves
    15 g
  • coconut cream
    25 g
  • garlic clove
    1
  • fresh green chilli halved, deseeded
    1
  • avocado (approx. 60 g), cut in pieces
    ½
  • lemon juice
    1 Tbsp
  • ground cumin
    ½ tsp
  • sugar
    ¼ tsp
  • fine sea salt
    ¼ tsp
  • olive oil
    1 Tbsp

Difficulty

easy

Nutrition per 1 portion

Protein 1.7 g
Calories 246 kJ / 59 kcal
Fat 3.4 g
Carbohydrates 0.6 g

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