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Crab, corn and potato cakes
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious mini crab cakes - perfect for starters or a light, healthy meal for the kids.
Ingredients:
  • 500g Desire potatoes, peeled and cut into 2cm pieces
  • 2 lemons
  • 2 170g cans crab meat, drained
  • 1 130g can corn kernels, drained
  • 20.00 ml finely chopped fresh chives
  • 1 egg yolk, lightly whisked
  • Salt & ground black pepper, to taste
  • 80g (1 cup) dried breadcrumbs
  • 125mls (l/2 cup) vegetable oil
  • 18.20 gm olive oil
  • 150g mixed salad leaves, washed, dried
Instructions:
  • Boil potatoes in a touch of salted water until tender, about 8-10 minutes. Drain thoroughly and mash until smooth. Let cool. Juice 1 lemon.
  • Flake the crab meat using a fork, then combine it with corn, chives, egg yolk, and 1 tablespoon of lemon juice. Season with salt and pepper to taste.
  • Mix in creamy mashed potatoes until fully incorporated. Form the mixture into 8 equal portions and shape into 6cm diameter patties. Coat the patties thoroughly with breadcrumbs, ensuring a firm press to adhere.
  • In a hot frying pan, cook the crab cakes in vegetable oil for about 4 minutes per side until golden and cooked through. Place on a paper towel to drain.
  • Combine 1 tablespoon of lemon juice with olive oil and gently coat the salad leaves. Cut the remaining lemon into wedges.
  • Plate the crab cakes alongside the prepared salad and lemon wedges.

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