Crab Cakes (Moroccan Street Snack)

Tomato Sauce: 1. Place onions, red chili pepper, lime juice, and salt in the main pot. Chop for 10 seconds at speed 8. 2. Add tomatoes and chop for 5 seconds at speed 8. Remove and set aside in a bowl.

Crab Filling: 3. Chop cilantro, lime zest, garlic, salt, red chili pepper, and cumin powder for 10 seconds at speed 3. 4. Add crab meat and mix for 10 seconds at speed 2. Remove and place in an empty bowl. 5. Take a sheet of puff pastry and spread one-eighth of the crab filling about 5cm from the short edge. Fold the left and right sides towards the center, then roll up from the short edge to form a rectangular block. Set aside the prepared crab cakes and repeat the process to make a total of 8 pieces. 6. Heat oil in a frying pan to a depth of about 2cm over medium-high heat. Test the oil temperature with a small piece of puff pastry. If it sizzles, the oil is ready. 7. Fry the crab cakes in the frying pan for about 8 minutes, flipping halfway, until both sides are golden brown. Remove and place on kitchen paper to absorb excess oil. Serve with tomato sauce.

Nutritional Value per Serving: Energy 637.6 kJ / 152.1 kcal, Protein 7.6g, Carbohydrates 13.2g, Fat 7.6g, Dietary Fiber 0.6g