Easy Chilli Crab Cakes
8 ounces of crab meat (fresh or canned)
2 spring onions, finely sliced
2 red chillies, deseeded and finely chopped
Grated zest of one lime
4 tablespoons chopped cilantro (also known as coriander)
1 ½ ounces of whole wheat breadcrumbs
1 tablespoon peanut oil
1 tablespoon plain flour
1 lime, cut into wedges for garnish
Place the crabmeat, spring onions, lime zest, coriander and chillies in a bowl. Mix well and add the breadcrumbs, mix again. Form four small patties out of the mixture and place in refrigerator for about 15 minutes.
*Tip: To make homemade breadcrumbs simple place a slice or two of whole wheat bread in a food processor or blender and whiz on high for one minute.
Now, heat ½ tablespoon of oil in a frying pan. Dip the patties in flour to coat thoroughly. Place the patties in the hot oil and fry for about 3 minutes.
Now add the rest of the oil to the pan and turn the patties over. Fry for another 3 minutes. Serve immediately, with lime wedges on the side and a sprinkle of cilantro over patties.
Very nice served with a side salad and some warm crusty bread.
Fruity Ginger Cake
This is more of a tea bread than cake. It’s low in sugar and can be served with a little butter or even jam. I’m happy to have it plain with a nice cup of coffee!
4 ounces dried apricots, finely chopped
4 ounces dried cherries, finely chopped
4 ounces dried prunes, stoned and finely chopped
1 ounce of grated fresh ginger, (alternatively you can use 1 tablespoon dried ginger)
8 ounces whole wheat flour
2 teaspoons baking powder
4 ounces dark brown sugar
1 egg
2 cups of hot fruity tea (make 2 cups of tea using any of the fruity varieties available on the market – a nice orange or berry tea will go nicely)
1 ounce of melted butter
Place the dried fruit in a large bowl, add the hot tea and set aside to soak for at least an hour, ideally 2 hours.
Preheat the oven to 325F and using a little butter lightly grease a loaf tin. Set aside.
Add the remaining ingredients to the soaked fruit and mix through. Spoon into the prepared tin and bake in the oven for approximately 45 to 60 minutes or until baked through.
Cool in the tin for 10 minutes then turn onto a wire rack to cool completely. Will keep for up to 3 days stored in an airtight container.
Tip1: For a lower fat cake, replace the ounce of butter with an equal ounce of apple sauce.
