Breadcrumbs | Tofu Korma | Broccoli Korma | Red Chilli Relish | Cauliflower Sweet Potato Mushroom Curry | Vegan Spice Shepherd’s Pie | Winter vegetable curry | Wholemeal bread | NoCrab Cakes with Chilli Lime Dip |
NoCrab Cakes with Chilli Lime Dip
Tasty fake seafood bites with a chilli lime kick
Serves 6-8 (Estimated) Rating 5/5
Prep Time 60 Minutes Cooking Time 10 Minutes
| Ingredients |
| 350 g Vegan Crab Meat |
| 650 g Vegan Prawns |
| 1 tbsp Red Curry Paste |
| 1 Egg, beatem |
| 2 Onions, finely chopped |
| 2 tbsp Coriander, chopped |
| 2 tbsp Lemon Grass, chopped |
| 2 tbsp Vegetable Oil |
| 3 tbsp Lime Juice |
| 2 tbsp Water |
| 1 tbsp Vegan Fish Sauce |
| 1 Kaffir Lime Leaves, chopped |
| Method |
| Place the crab, prawns, curry paste, egg, spring onions, coriander, lemon grass and chilli in a mixing bowl. |
| Blend them together. |
| Shape into balls and chill for 1 hour. |
| Heat the oil and shallow fry the crab cakes on both sides until golden brown. |
| Drain and place on serving plate. |
| For the dipping sauce combine the ingredients and stir well. |