Mini Corn and Crab Cakes

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Ingredients (Serves 6):

• 125g cream cheese, softened

• 2 tsp Beerenberg Crushed Garlic

• 1 tbs Beerenberg Sweet Chilli Relish

• 1 tbs caster sugar

• 2 tsp finely grated ginger

• 1 tsp fish sauce

• Pinch salt

• 60g fresh white breadcrumbs

• 170g can crab meat, drained

• 1/2 cup canned or frozen corn kernels

• 1/2 cup water chestnuts, chopped

• 3 spring onions, thinly sliced

• 14/2 cup fresh white breadcrumbs, extra

• 1 tbs sesame seeds

• 1 tbs plain flour

• Peanut oil, for deep frying

Method:

1. Combine cream cheese, garlic, chilli sauce, sugar, ginger, sauce and salt in a small bowl, mixing well. Stir in the breadcrumbs, crab meat, corn, water chestnuts and onions. Chill for 30 minutes.

2. Combine the extra breadcrumbs, sesame seeds and flour in a small bowl. Roll tablespoons of crab mixture into small size balls and roll in breadcrumb mixture to coat. Chill for 30 minutes.

3. Heat the oil in a deep saucepan. Deep-fry the crab cakes in oil, in batches, until golden. Remove from oil and drain on paper towel.