Little Curried Crab Cakes with Avocado Salad Recipe

Ingredients

• 10½ oz (300 g) white crabmeat
• 5½ oz (150 g) canned drained sweetcorn kernels
• 3½ oz (100 g) wholemeal panko breadcrumbs
• 1 large egg, beaten
• 1½ tbsp light mayonnaise
• 1½ tbsp fat-free Greek-style yogurt
• 2 tbsp snipped fresh chives
• 2 tsp Dijon mustard
• 1 tsp curry powder
• ¼ tsp pepper
• cooking spray, for oiling

• 1 large ripe avocado
• 1 tomato, finely chopped
• ½ lime juice
• small bunch of fresh coriander, leaves only
• ½ fresh red jalapeño chilli, deseeded and finely chopped
• 3 spring onions, chopped

1. Mix together the crabmeat, sweetcorn, breadcrumbs, egg, mayonnaise, yogurt, chives, mustard, curry powder and pepper in a bowl.
2. Using your hands, shape the mixture into eight patties. Spray a non-stick frying pan with cooking spray to coat, then heat to just below medium–hot and add the patties to the pan. Cook the patties for 4 minutes, without turning or moving them.
3. Meanwhile, make the salad. Stone, peel and slice the avocado, then lightly crush it in a bowl. Add the tomato, lime juice, coriander leaves, chilli and spring onions and stir to combine.
4. Spray the tops of the patties with more cooking spray, then use a metal spatula to turn each one over carefully. Cook for a further 3 minutes, or until the crab cakes are golden and piping hot. Serve immediately with the avocado salad.