Shrimp Cakes with Ginger Tomato Chutney

Ingredients

• 150 g crusted white bread (crumbled)
• 300 g canned crab meat (or fresh shrimp tails as substitute)
• 1 tsp mustard powder
• 1 tsp Worcestershire sauce
• 1 tbsp mayonnaise
• 2 small shallots (finely diced)
• 1 tbsp salt
• pepper (ground)
• sunflower oil
• 100 g cornflakes
• 8 ripe tomatoes
• 1 piece fresh ginger (about 3 cm)
• 1 tbsp parsley (finely chopped)
• 1 tbsp Olive Oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Rinse crab meat cold, drain and finely chop.

2. 2.

   Mix bread crumbs, mustard powder, Worcestershire sauce, mayonnaise, and shallots. Knead everything with the egg, then season with salt and pepper.

3. 3.

   Shape 12 small flat cakes, cover and refrigerate for 1 hour. Put cornflakes in a bag, seal it, and roll over the bag with a rolling pin until finely crumbled. Coat the cakes in the cornflake crumbs, pressing lightly to adhere.