“The crabmeat provides plenty of vitamin B6 for serotonin production, while the green beans and salsa ingredient provide fibre, folate and vitamins A and C.” Dietitian Dr Sarah Schenker.
Dairy free
- Servings
- 4 people
Ingredients
- 1 mango, diced
- Half a cucumber, diced
- Handful each of mint and coriander leaves, chopped
- Juice and zest a lime
- 75 g green beans, finely sliced
- 200 g white crabmeat
- 1 red chilli, deseeded and finely chopped
- 1 clove of garlic, crushed
- 4 spring onions, chopped
- 1 tbsp grated ginger
- 75 g wholemeal breadcrumbs
- 1 egg
- Teaspoon Sunflower oil for frying
Instructions
Make the mango salsa by combining the mango, cucumber, herbs and lime in a bowl.
Cook the beans in a pan of boiling salted water for 1-2 mins until tender.
Drain and refresh under cold running water, then leave to dry on kitchen paper.
Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil.
Season with salt and freshly ground black pepper and shape into 8 small patties.
Heat 2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides.
Remove from the pan and keep warm while you cook the remainder.
Serve with a mango salsa.
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