Crab corn cakes with chilli dipping sauce
Ingredients
- 1 egg
- 4 tbsp plain flour
- 1 small garlic clove, crushed
- 1 tbsp chopped coriander stalks (use the leaves for the main course)
- 340g can sweetcorn, well drained (I use Green Giant Original)
- 170g can white crabmeat, well drained and flaked
- 2 spring onions, finely sliced
- sunflower or vegetable oil, for frying
- 4 tbsp sweet chilli sauce
- juice ½ lime
- ½ finger-length chunk of cucumber, seeds scraped out, flesh finely chopped
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