Coriander and ginger crab cakes

Method 1. Put the bread into a food processor and blitz into breadcrumbs. Set aside.

Tip the coriander, ginger, onions, chilli paste and mayonnaise into a food processor and process to a thick paste. Add the mixture to the breadcrumbs and mix well.

Stir in the crabmeat and egg whites.

Shape the mixture into 15-18 small patties, each about 3-5cm in diameter. Place on a baking sheet lined with waxed paper and refrigerate for at least 30 minutes, or up to 4 hours.

Heat the oil in a non-stick frying pan and cook the crab cakes in batches, for about 3 minutes each side. Drain on kitchen paper and keep warm.

Meanwhile, make the chutney. Place the cumin seeds in a small saucepan and toast over a low heat until fragrant. Grind using a mortar and pestle.

Place the cumin seeds, coriander, chilli and palm sugar into a food processor and pulse until chopped to a medium fine consistency.

Add the coconut milk, lime juice and vinegar and process to a puree.

Spoon into a bowl and add the shredded coconut. Serve with the crab cakes.