Crab and courgette cakes with ground almonds
Light crab cakes bound with egg and ground almonds, crisp outside and sweet inside.
- Time35 min
- LevelMedium
- Costabout £2.50 a head
Ingredients
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Method
- 1
Squeeze the grated courgette hard in a clean tea towel to remove as much water as you can.
- 2
Mix the courgette, crab, eggs, almonds, spring onions, lemon zest and paprika in a bowl. Shape into 8 small patties.
- 3
Chill for 15 minutes so they hold together.
15 min - 4
Heat the oil in a non stick frying pan over a medium heat. Cook the cakes for 4 minutes each side until golden.
8 min - 5
Stir the lemon juice and dill into the yoghurt and serve alongside.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.