Little crab cakes & herby tartare

SERVES 4-6 PREP 30 mins plus

10 mins chilling COOK 1 hr 50 mins

EASY G 2 large potatoes (about 600g) 1 tbsp sunflower oil, plus extra

for frying

100g brown crabmeat

200g white crabmeat

1 lemon, zested pinch each of cayenne pepper

and mustard powder

50g plain flour

2 eggs, lightly beaten

100g panko breadcrumbs, or fresh breadcrumbs if you can’t find panko (see tip, right) lemon wedges, to serve

For the tartare sauce

120g mayonnaise 1 tsp Dijon mustard

1 tsp capers, drained and

roughly chopped

½ small bunch of dill, finely chopped ¼ small bunch of tarragon,

finely chopped

1 Heat the oven to 200C/180C fan/ gas 6. Prick the potatoes all over with a fork, rub with the oil, put on a baking sheet and bake for 1 hr 30 mins until a knife can be easily inserted. Leave to cool a little.

2 Put all the crabmeat, the lemon zest, cayenne and mustard powder in a bowl with a large pinch of salt. Halve the potatoes and scoop the flesh into the bowl. Gently fold everything together, then shape into 12 small patties using your hands.

3 Tip the flour into a shallow bowl, pour the egg into a second, and the breadcrumbs in a third. Dip each patty into the flour, then the egg, and finally, roll in the breadcrumbs. Put the fishcakes on a plate and chill for 10 mins.

4 For the tartare sauce, combine all the ingredients in a bowl. Set aside.

5 Heat the oven to 200C/180C fan/ gas 6. Heat a good glug of oil in a non-stick frying pan over a medium heat, and fry half the crab cakes for 3 mins on each side, or until golden and crisp. Transfer to a baking sheet, then bake for 8-10 mins until golden and cooked through.

6 Serve the crab cakes on a platter with a bowl of the tartare sauce on the side for dipping.

PER SERVING (6) 452 kcals • fat 26g • saturates 3g • carbs 35g • sugars 2g • fibre 3g • protein 18g • salt 0.9g