Preparation time is 10minutes
Cook time is 7minutes
Total time is 17minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 400grams can chickpeas, rinsed and drained
- 2 spring onions, thinly sliced
- 3tablespoons parsley, chopped
- 2tablespoons chives, chopped
- 1 egg, yolk only
- 1teaspoons piri piri sauce
- 1teaspoons Worcestershire sauce
- 2tablespoons mayonnaise
- 150grams coarse dry breadcrumbs
- 300grams white crab meat
- 2tablespoons olive oil
- 125grams rocket leaves (to serve)
- 4tablespoons Aïoli (to serve)
Nutrition per serving
2600kJ / 620Cal
2600 Kilojoules or 620 Calories
30% of daily energy intake*
Protein
22.4grams
Fat
32.5grams
Carbs
54.8grams
Sugars
9.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Put the chickpeas, spring onions, herbs, egg yolk, piri piri sauce, Worcestershire sauce, mayonnaise and 50 g of the breadcrumbs in a food processor and process briefly. Add the crab meat and pulse quickly to combine, adding more breadcrumbs if the mixture is too wet.
Step 2 of 3
Transfer the mixture to a bowl and form it into 4 large or 8 small patties. Press them into the remaining breadcrumbs until well coated.
Step 3 of 3
Heat the oil in a large frying pan and fry the crab cakes for about 5 minutes, turning carefully once, until crisp and golden. Drain on kitchen paper and serve immediately with rocket leaves and a dollop of aïoli.
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