Crab cakes
Spring onion, mashed potato & cayenne
Crab cakes
Spring onion, mashed potato & cayenne
Makes 10
Cooks In25 minutes plus 30 mins chilling
DifficultySuper easy
Nutrition per serving
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Calories 221 11%
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Fat 14.1g 20%
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Saturates 2.7g 14%
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Sugars 1g 1%
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Salt 1.3g 22%
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Protein 14.7g 29%
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Carbs 9.4g 4%
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Fibre 0.7g -
Of an adult's reference intake
Recipe From
Jamie Magazine
By Andy Harris
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Ingredients
- 3 spring onions
- ½ a bunch of fresh flat-leaf parsley
- 1 large free-range egg
- 750 g cooked crabmeat , from sustainable sources
- 300 g mashed potatoes
- 1 teaspoon ground white pepper
- 1 teaspoon cayenne pepper
- plain flour , for dusting
- olive oil
- watercress
- tartare sauce
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Recipe From
Jamie Magazine
By Andy Harris
Tap For Ingredients
Method
- Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
- Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
- Refrigerate for 30 minutes, then shape into 6cm cakes.
- Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
- Serve with pinches of watercress and a dollop of tartare sauce.
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Recipe From
Jamie Magazine
By Andy Harris
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited