South Indian OMNI Crab Cakes with Crab Mayo Chutney

Recipe by Ben Fuller (@sahavegan)Difficulty: Difficult
Servings

4

servings
Cooking time

40

minutes

Ingredients

  • OMNI Crab-style Cakes (flaked apart), 120g

  • Waxy Potatoes, 100g

  • Vegetable Oil, 2 Tbsp

  • Onion (finely chopped), 1/2

  • Black Mustard Seeds, 1 and 1/2 tbsp

  • Turmeric Powder, 1/2 tsp

  • Garlic (finely chopped), 1 and 1/2 tsp

  • Ginger (finely chopped), 1 and 1/2 tsp

  • Green chilis (deseeded, finely chopped), 1 and 1/2

  • Chaat masala, 1 tsp

  • Vegan egg replacement liquid, 4-5 Tbsp

  • Panko breadcrumbs for coating

  • Vegetable oil for frying

  • Salt, to taste

  • Chutney
  • OMNI Crab-style cake, 100g

  • Vegetable oil, 1 Tbsp

  • Spring onions (finely chopped), 1 Tbsp

  • Half a large tomato (deseeded and finely chopped)

  • Ginger (peeled and finely chopped), 1 tsp

  • Green chilis (deseeded, finely chopped), 1 tsp

  • Olive Oil, 2 Tbsp

  • Black mustard seeds, 1 Tbsp

  • Plant-based mayonnaise, 4 Tbsp

  • Salt, to taste

Steps

  • For the Crab-style cakes
  • Bring a large pan of water to a boil. Add the potatoes in their skin and cook until tender. Allow
    to cool, peel and then grate. Set aside.
  • In a large non-stick frying pan, heat 2 tablespoons of oil and add the mustard seeds until they
    start to pop and become fragrant. Add the onion and cook for 10-15 minutes until soft.
  • Add the chili powder and turmeric with a splash of water to prevent burning, and stir for 1
    minute.
  • Add the garlic, ginger, and green chili and then fry for 2 minutes.
  • Stir in the flaked-apart OMNI crab and the grated potato. Fry for 3-4 minutes, and then season with salt and
    chaat masala. Leave to cool.
  • Shape the mixture into golf ball-sized cakes and dip into the vegan egg replacement until
    lightly coated all over, and then into the panko breadcrumbs. Once all of the cakes are coated,
    heat enough vegetable oil in a small saucepan to deep fry them. Carefully add them in
    batches of 3 or 4 until the breadcrumbs are golden. Place onto kitchen paper to drain and
    serve with the chutney (steps below).
  • For the Chutney
  • In a non-stick frying pan, add the vegetable oil over medium heat and cook the OMNI crab, stirring regularly, for 4-5 minutes. Set aside and leave to cool.
  • Add the crab to a large mixing bowl with the spring onions, tomato, lime juice and zest, ginger
    and green chili.
  • Heat the olive oil in a small pan and add the mustard seeds. Cook until they pop and then
    pour over the crab mixture.
  • Mix in the mayonnaise and salt to taste.
  • Serve on top of the crab cakes.