CRAB AND CORN POLENTA CAKE

Prep/Cooking Time: 45-60 Minutes

Ingredients

Instructions

Peel the red onion and remove the top and root
Wash the bell pepper and de-seed
Finely dice the red onion and bell pepper
Place the pepper and onion in a thick bottom pan with the oil
Cook over a medium heat until beginning to soften
Add to the pan the drained sweetcorn
Add to the pan the finely chopped red chili
Saute for a moment
Add to the pan the polenta and stir through
Add the water and cook through
Once cooked remove from the heat and add the crab meat, chopped cilantro and seasoning
Spread on a tray and leave to cool
Once cool "but not cold" measure out the mix and form into cakes
Once formed reserve in the fridge till needed
To serve place a little oil in a fry pan and bring to the heat
Add to the pan the cakes and fry on both sides till warm through and beginning to colour
Serve immediately with chipotle mayonnaise