Some delicious, gluten free fish cakes to yum on! You can make them with crab, fish or surimi. Usually you'd make them as a starter, however they are so delicious you'll probably make a second batch and make it a full meal :)

ingredients:

200gr of crab or surimi (7 ounces?)
3 cloves of garlic
2 spring onions
1 tablespoon of harissa (maghrebi hot chili pepper paste, usually found in Maroccan food stores)
2 egg whites
1 egg yolk
some coriander
pinch of pepper

condiments:

a dipping sauce, like sweet chilli sauce or something alike
lime juice
coriander

Why 2 egg whites and 1 egg yolk? Why not two eggs? Tried two eggs, makes it taste to 'eggy'.

Step 1: Blend or Chop Ingredients

A food processor makes for easy work :)

Blenderize or chop and mix following ingredients:

3 cloves of garlic (you might want to pre blend or finely chop them before adding the rest of the ingredients)
200gr of crab or surimi* (7 ounces?)
2 spring onions
1 tablespoon of harissa (maghrebi hot chili pepper paste, usually found in Maroccan food stores)
2 egg whites
1 egg yolk
some coriander
pinch of pepper

The mix should between fine and medium, individual pieces about pea size. Too fine and it loses out on flavour, to course and the fish cakes will fall apart.

* without the plastic wrappers of course (ask me how I know)

Step 2: Fry Fish Cakes

Fry the fish cakes in a pan with some oil on low-medium heat for about three minutes or to golden brown each side.

Better go for slow first, carefully trying to flip a fish cake. If it starts to fall apart, it's not ready yet.

Flavour wise, be on the light lighty golden side of things. When you overcook them and they start to turn brown to very brown, they loose their moisture and subtle flavours.