Chickpea Fritters with Spanner Crab and Salmon Roe - MATT GOLINSKI, RICKY RICARDO'S

Put chickpea flour & salt into a mixing bowl and slowly whisk in the water.

Transfer to a saucepan. Bring to the boil, stirring to form a smooth paste. Simmer over a very low heat for 10 - 15 minutes. Stir in chickpeas, check seasoning and pour into a greased tray.

Refrigerate until set, turn out onto a cutting board and cut into one and a half inch squares.

Mix together the crab meat, aioli, lemon zest and parsley and season with sea salt and cracked black pepper.

Fry the fritters in hot oil until crispy. Top with crab mix and half a teaspoon of roe on each. Drizzle with extra virgin olive oil and serve immediately.