I went to the Cafe at the Latrobe Regional Gallery (I think it’s called so swish) a couple of weeks ago and had some coriander crab cakes. I have been craving them ever since. Here is my version.
Ingredients
small tin of creamed corn (or you could probably use corn kernels)
1-2 zucchini, grated *
1-2 carrot, grated *
4 or so small mushrooms thinly sliced
1 spring onion sliced thinly
a handful of snow peas chopped thinly
2 eggs, lightly beaten
dash of milk
1/4 cup wholemeal self-raising flour
1/2 – 1 cup chopped coriander (you could use less, but I just love it!)
*I grated half of these ingredients on the superfine part of the grater and half on the regular side. It turned out really well.
Method
Mix all vegetable ingredients together in a bowl#, sift in flour and mix through. Add Eggs and mix, if it seems too thick add a small amount of milk.
Heat a little oil in a frying pan, add pancake size patties to the pan and cook in batches. I use a spatula to flatten them down so they are nice and flat, I don’t like a doughy centre! Cook until golden brown. Drain on paper towel.
I served mine with sweet chilli sauce. nice and simple. but I think it would be nice served with a fresh home made salsa. fresh herbs, avocado, tomato.
#at this step before I added the creamed corn, I actually halved the mixture and put it in the fridge. Dress it with some chilli sauce and lemon juice and it makes a great salad!
What we eat 