Ingredients

340g/12oz tinned white crabmeat (about 2 tins)

1 tsp red Kashmiri chilli powder

2 tsp garam masala

1 tsp grated garlic

1 tsp grated fresh root ginger

1 red onion, chopped

4 tsp chopped fresh coriander

50g/1¾oz grated beetroot

4 tsp plain flour

4 tsp desiccated coconut

4 tsp white poppy seeds

Salt, to taste

4 tsp rapeseed oil

Salad, to serve

Directions

Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.

Add the rapeseed oil to a non-stick pan.

Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.

Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad.