Crab fritters

2 cans crabmeat
1/2 cup breadcrumbs
1 tablespoon fresh coriander, chopped
1 tablespoon mint, chopped
1 tablespoon fresh basil, chopped
1 shallot, finely chopped
1 teaspoon chilli paste
1/2 cup flour
1/4 cup milk
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
freshly ground pepper

Place the drained crabmeat, breadcrumbs, herbs and chilli in a bowl and mix together thoroughly. Mix the remaining ingredients together with a whisk and let stand for 30 minutes. If the batter is too thick, thin with a little more milk. Combine the two mixtures.

Heat a shallow frying pan and add some olive oil. Spoon in about five quantities of batter. Let the fritters brown on one side then flip over and cook a further 3-4 minutes. Place on a dish in a heated oven and continue until the mixture is used up.

Serve with a salad and a fresh salsa made of tomatoes, mangoes or rock melon combined with lemon juice, spring onions, fresh coriander and salt and pepper.