Crab, Potato & Sweetcorn - Fishbox
Ingredients
4 large crab claws cooked and all meat picked out
2 nice large potatoes (roosters preferably)
2 Spring Onions finely diced
1 clove of garlic minced
4 tablespoons of frozen sweetcorn
1 sprig of fresh dill or parsley, chopped
Salt n pepper
Some plain flour
Sweet chilli sauce or a tomato relish for a dip
Mixed salad for garnish
Lime wedges to serve
Method
Cook the potatoes in their skin right through in a pan of boiling salted water. Drain and try to peel while still warm and then roughly mash with the back of a fork.
Meanwhile in another pan pop in your onions & garlic, season with a little salt and add 2 tablespoons of olive oil and cook on a low to medium heat until soft.
Drop in the crab & sweetcorn and remove from the heat and leave until the corn is defrosted.
Add this to the potato mix along with the chopped herb and mix well, check if it needs any salt or pepper at this stage.
Split into 2 even size cakes and carefully dust with flour on either side, and cook on a medium heat pan with plenty oil until golden brown.
If they are quite thick they may need 3-4 min in the oven to finish heating through
Serve with the sweet chilli sauce/tomato relish a washed green salad and a wedge of lime
