Crab and corn cakes

Ingredients

200 g	Corn kernels (Main)
200 g	Crabmeat (Main)
½	Red chillies, finely chopped
1 tsp	Lemon zest
2 Tbsp	Coriander, chopped
1 cup	Self raising flour
2	Eggs, lightly beaten
1 splash	Oil, for frying

To serve

1 squeeze	Lemon juice
1 pottle	Creme fraiche
1 pinch	Chilli
1 small bunch	Chopped fresh coriander

Directions

1. Into a mixing bowl, put the corn, crabmeat, chilli, coriander, lemon zest, flour, eggs, and cream.
2. Season with salt and pepper.
3. Heat a little oil in a frying pan. Spoon a few tablespoons of mixture at a time into the pan.
4. Cook cakes for 3 or 4 minutes, then turn and repeat on other side.
5. Serve warm with the flavoured creme fraiche on the side.