Ingredients
3 spring onions
1/2 a bunch of fresh flat-leaf parsley
750 g cooked crabmeat, from sustainable sources
300 g mashed potatoes
1 teaspoon cayenne pepper
1 large free-range egg
plain flour, for dusting
olive oil
watercress
tartare sauce
1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
2. Combine the crabmeat, potatoes, onion, parsley, pepper, cayenne and egg in a bowl with a little sea salt.
3. Refrigerate for 30 minutes, then shape into 6cm cakes.
4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
5. Serve with pinches of watercress and a dollop of tartare sauce.
3 spring onions
1/2 a bunch of fresh flat-leaf parsley
750 g cooked crabmeat, from sustainable sources
300 g mashed potatoes
1 teaspoon cayenne pepper
1 large free-range egg
plain flour, for dusting
olive oil
watercress
tartare sauce
1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
2. Combine the crabmeat, potatoes, onion, parsley, pepper, cayenne and egg in a bowl with a little sea salt.
3. Refrigerate for 30 minutes, then shape into 6cm cakes.
4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
5. Serve with pinches of watercress and a dollop of tartare sauce.
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