Black-eyed bean cakes with crab & chorizo

Put all the ingredients for the cakes, apart from the olive oil, in a food processor. Add plenty of freshly ground black pepper and whizz until smooth, scraping down the sides as needed. Line a baking tray with baking parchment. Use spoons to divide the mixture into 16 portions (about 25g each). Grease your hands with about 1 tbsp olive oil and form each portion into a 5cm-wide patty, arranging them on the lined tray as you go. The mixture will be quite soft and delicate, but don’t worry – they’ll firm up once fried.

For the salsa, remove and discard the skin from the chorizo, then finely chop. Tip into a medium frying pan and set over a low heat. Fry for 4-5 minutes until crisp and browned. Tip into a large bowl, along with the oil it releases. Give the chopped tomatoes a good squeeze with your hands or push through a sieve to remove (and discard) the excess liquid, then add them to the bowl with the chorizo, along with the crab, lime juice, Tabasco sauce and chillies.

Return the frying pan to a medium heat and brush with a little oil. Working in batches, put the cakes in the pan, spaced apart, and fry for 2 minutes on each side or until golden brown, brushing the pan with more oil as needed. Be gentle when turning them as they’ll be delicate. Transfer to a platter and top each with a spoonful of the salsa and the extra sliced green Thai chillies. Serve with lime wedges to squeeze over.