Crab Cakes
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2cm/1in piece fresh root ginger, peeled
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2 red chillies, seeds removed
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250g/9oz white crabmeat
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1 tbsp roughly chopped fresh coriander
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2 spring onions, finely sliced
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2 free-range eggs
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7-8 tbsp breadcrumbs
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plain flour, for dusting
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25ml/1fl oz olive oil