CRAB AND CORN POLENTA CAKE
Prep/Cooking Time: 45-60 Minutes
Ingredients
- 320g crab
- 80g sweetcorn
- 80g red bell pepper
- 40g red onion
- 20g red chili
- 20g cilantro
- 360g polenta
- 30g olive oil
- 8g salt
- 1g pepper
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
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