Balti crab cakes

A deliciously light dish that is quick and easy to prepare and ideal for lunch or supper. Use fresh crab for a touch of luxury and Patak's Kashmiri Chilli Table Sauce for extra heat.

Heat rating: 3
Serves: 4
Preparation time: 20
Cooking time: 20

What you need:

For the crab cakes:

• 2-3 tbsp Patak's Balti Curry Paste
• 1 x 410g can chickpeas, drained thoroughly
• 375g tinned white crab meat, drained thoroughly
• 3 spring onions, finely chopped
• grated rind of 2 lemons
• 3 tbsp chopped fresh coriander leaves
• 1-2 red chillies, deseeded and finely chopped
• 1 tbsp beaten egg

For the rice:

• 2 x 250g pouches Patak's Basmati Microwave Rice
• 175g dried apricots
• 1 small bunch fresh coriander, chopped
• 1 green chilli, deseeded and sliced
• lime wedges to garnish
• Patak's Kashmiri Chilli Table Sauce for dipping

What you do:

1. Put the chickpeas in a food processor and blend until smooth.
2. Transfer the chickpeas to a bowl and add the crab, spring onions, Patak's Balti Curry Paste, lemon rind, coriander, chilli and egg.
3. Mix well, season and shape into 12 fish cakes.
4. Grill for 10 - 15 minutes, turning once, until golden.
5. Meanwhile, cook the rice for 90 seconds in the microwave. Stir in the apricots, coriander and chilli. Serve with the crab cakes, lime wedges and Patak's Kashmiri Chilli Table Sauce for dipping if desired.

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