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Spiced crabcakes with tamarind mayonnaise

Spiced crabcakes with tamarind mayonnaise is a cakes recipe made with Vegetable Oil, Lemon Juice, and Freshly Ground Black Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 tbsp
• 2 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Heat half the oil in a non-stick pan and fry the onion for about four minutes, or until soft.

2. 2

   Add the ginger and garlic and cook for another 40 seconds.

3. 3

   Stir in the coriander, red chilli powder, salt and garam masala and cook for another 20 seconds then take off the heat.

4. 4

   Place into a large bowl.

5. 5

   Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the onion mixture in the bowl.

6. 6

   Stir well and add the breadcrumbs.

7. 7

   Divide into eight equal portions and form each into a circular shape.

8. 8

   Heat one tbsp of oil in a non-stick pan and cook the crabcakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed.

9. 9

   Place the cooked crabcakes on a baking tray and place them into the oven to stay warm while you cook the others.

10. 10

    For the tamarind mayonnaise, place all the tamarind mayonnaise ingredients into a bowl and whisk together. Season to taste.

11. 11

    To serve, take the warm crabcakes out of the oven, put them on a plate and serve with a spoonful of the tamarind mayonnaise.

12. 12

    Place the fresh lightly dressed salad leaves on the side.