Corn and crab cakes

Author: Jackie Charles

Photographer: André Martin

These low-calorie corn and crab cakes are a dairy-free light meal ready in just 30 minutes.

Serves: 4 (makes 8 cakes)

Time to make: 30 mins

Ingredients

More weights & measures

2 large (550g total) potatoes, roughly chopped
2 x 170g cans crab meat, drained
100g prawns, cooked and roughly chopped
150g corn sweetcornXkernels (or 4 cobs fresh corn)
2 spring onions, thinly sliced
1 small bunch chives, finely chopped
1 tablespoon seeded mustard
¼ cup plain flourall purpose flourX
spray oil

Instructions

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1 Place the potatoes in a small saucepan and cover with cold water. Bring to the boil and cook for 15 minutes, until soft. Drain and mash until smooth. Season with pepper.

2 Preheat the grill and line with foil. Place the mashed potato, crab meat, prawns, corn, spring onions, chives and mustard in a bowl and mix well.

3 Using damp hands, shape into 8 x 2cm thick patties. Coat with flour.

4 Spray the foil on the grill and the patties with oil spray. Cook the patties for 3-4 minutes each side, until golden.

5 Serve with a mixed salad.

Nutrition Info (per serve)

Calories 290 cal

Kilojoules 1214 kJ

Protein 20.4 g

Total fat 5.9 g

Saturated fat 1 g

Carbohydrates 39.3 g

Sugar 3.7 g

Dietary fibre 503.7 g

Sodium 745 mg

Calcium 175 mg

Iron 2.9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.