Crab Cakes

SERVES 4

380g tinned crab meat, drained

250g leftover mashed potato A handful of fresh coriander, finely chopped

4-5 spring onions, finely chopped

Zest and juice of 1 lemon 2 eggs, beaten

2 tbsp flour

150g fresh white breadcrumbs

2 tbsp olive oil

To serve:

Lemon wedges Green salad 1 In a large bowl, mix together the crab, mashed potatoes, coriander, spring onions, lemon zest and juice and half of the beaten egg.

2 Use your hands to form 12 crab cakes about 1cm thick. Toss each of the crab cakes in the flour, then the beaten egg and finally into the breadcrumbs.

3 Cook the crab cakes in batches, so as not to overcrowd the frying pan. Heat one tablespoon of the oil over a high heat and cook half of the crab cakes for approximately 10 minutes, turning once or twice, until golden. Transfer to a plate and keep warm while you repeat with the remaining crab cakes. Serve with lemon wedges and a green salad.