Ingredients

50 g (2 oz) Pure Spread
1 x 170 g tin white crab meat, drained
75 g (3 oz) cold mashed potato
2 red bird’s eye chillies, chopped finely
2 tbsp chopped coriander leaves
1 tbsp brown rice flour or cornflour
2 tsp beaten egg
Sweet chilli sauce, to serve

Mix half of Pure with crab, potato, chilli, coriander, flour and egg. Roll mix into small balls and flatten using a fork. Cover and chill for at least half an hour. Melt remaining Pure in a frying pan over a medium heat and cook crab cakes in batches for 3 to 4 minutes each side. Serve with the sweet chilli sauce.

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