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Corn and crab cakes
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
- 2 large (550g total) potatoes, roughly chopped
- 2 x 170g cans crab meat, drained
- 100g prawns, cooked and roughly chopped
- 150g corn kernels (or 4 cobs fresh corn)
- 2 spring onions, thinly sliced
- 1 small bunch chives, finely chopped
- 1 tablespoon seeded mustard
- ¼ cup plain flour
- spray oil
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Instructions
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 290cal
-
Kilojoules 1214kJ
-
Protein 20.4g
-
Total fat 5.9g
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–Saturated fat 1g
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Carbohydrates 39.3g
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–Sugars 3.7g
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Dietary fibre 503.7g
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Sodium 745mg
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Calcium 175mg
-
Iron 2.9mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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LATEST ADVICE
Yum! Added a bit of sweet chilli sauce for dipping.