Butternut Squash Crab Cakes

Butternut Squash Crab Cakes

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 

Ingredients

1 Butternut Squash 

1 Carrot 

1 Shallot 

1 clove Garlic 

5g Fresh Coriander 

1 tsp Ground Coriander 

1 tsp Ground Cumin 

1 tsp Cayenne Pepper 

Seasoning to taste

1 Lime Zest 

250g Crab Meat 

5 tbsp Gram Flour 

2 tbsp Rapeseed Oil 

FOR COATING

200g Linseeds 

1 Egg 

5 tbsp Gram Flour (plus extra for pané)

Method

Makes: 9

Difficulty: Easy

Time: 30-40 minutes

  1. Place the JUICE FILTER into the Kenwood PureJuice Pro.
  2. Peel and de-seed the squash, then cut to fit the feed tube.
  3. Wash the carrots then peel the shallot and garlic.
  4. Juice all the vegetables and the coriander, reserve the juice for another use.
  5. Place the pulp in a microwaveable bowl and heat for 1 minute until hot (time may vary depending on microwave power).
  6. Once the pulp has softened, let it cool.
  7. Mix the ground spices, seasoning and zest into the pulp.
  8. Flake in the crab meat and stir until fully amalgamated.
  9. Add the gram flour and combine until the mix can be shapedwithout crumbling.
  10. Shape the mix into 8cm round patties.
  11. Add the linseeds, egg and gram flour to individual bowls.
  12. Dip each cake into the gram flour, then the egg and lastly the linseed.
  13. Leave to chill on a clean plate or baking tray for 20 minutes.
  14. Preheat the oven to 180°C.
  15. Heat the oil in a non stick pan.
  16. Pan fry three fishcakes at a time, until golden.
  17. Finish by placing in the oven for 10 minutes.
  18. Serve with salad and a couple of drops tabasco sauce for added heat.

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