Grated beetroot, coriander, spices and desiccated coconut combine with tinned crabmeat to make this stunner of a recipe.
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.
