Konkan x USA
Konkan crab cakes with kokum tartare
Maryland style crab cakes in a crunchy rava coat, with a tartare that tastes of the Konkan coast.
45 minTime
19 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original484kcalsame
19 gproteinsame
3 gfibresame
45minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Soak the kokum in 3 tbsp warm water for 10 minutes. Chop finely and keep the water.
- 2Mix 80 g mayonnaise with the chopped kokum, 1 tbsp kokum water, the pickle, capers, shallots and 1 tbsp chopped coriander.
- 3Mix the crab with the potato, the rest of the mayonnaise, egg, chilli, ginger, garlic, coconut, turmeric, chilli powder, coriander, lemon and salt. Shape into 8 cakes and chill 15 minutes.
- 4Press each cake into the rava, coating both sides.
- 5Heat the oil in a pan on medium heat. Shallow fry the cakes for 3 minutes a side until deep golden and crisp.
Serve it like this
Set two cakes slightly overlapping on a plate, a spoon of kokum tartare beside them and a lemon wedge. Scatter coriander and a pinch of chilli over the top.
