Ingredients
| 200 g crab meat (cooked) |
| ½ cup plain flour |
| ¼ cup desiccated coconut |
| 1 tbsp red chillis |
| 2 tbsp coriander leaves |
| 2 tsp rice vinegar |
| 1 whole sunflower oil |
| 1 handful coriander leaves |
Preparation
Read full directions on Table Twenty Eight at https://tabletwentyeight.com/2012/03/27/coconut-coriander-crab-cakes/
