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READY IN:
YIELD:
18 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine crabmeat, potatoes, onions, coriander, curry paste, lemon rind and juice in a bowl and mix well.
  2. Shape the mixture into 18 cakes.
  3. Dip each cake in flour then egg then breadcrumbs.
  4. Heat the oil in a non-stick pan (you may need more oil if not using non-stick).
  5. Cook in batches over medium heat until golden.
  6. Serve hot with salad.

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