Leftover mash? We know it sounds like an oxymoron but occasionally we do end up with a surplus of spuds and what better than to give these potatoes a new lease of life with this delicious recipe courtesy of celebrity chef, Kevin Dundon.
Crab Cakes with Coriander Mayonnaise
Serves 4
Ingredients:
400g mashed potato
300g crab meat
1 egg yolk
½ red onion, diced
1 lemon, zest
1 Red Chilli, cut lengthways, seeds removed and finely chopped
2 tbsp olive oil
Salt & Pepper
2 tbsp plain flour for dusting
Coriander Mayonnaise:
1 tbsp fresh coriander, chopped
3 tbsp O’Hellmann’s mayonnaise
Baby green leaves
200g baby green leaves
1 lemon juice
2 tbsp extra virgin olive oil
Directions:
1 Preheat the oven to 180C/350F/Gas Mark 4.
2 In a bowl combine the mashed potatoes, crab meat, red onion, lemon zest, chilli and egg yolk and season with a little salt and pepper. Divide the mixture into patty shapes and transfer to the fridge and allow to rest. Sprinkle with a little plain flour to coat the fish cakes ensuring that each crab cake is fully coated.
3 Heat a large frying pan with a little oil and pan fry the crab cakes for approximately 2 minutes on each side until they are golden brown. Using a fish slice, transfer the crab cakes onto a parchment lined baking tray, then transfer to the oven and continue cooking for 10 – 12 minutes until warmed through.
4 Meanwhile, spoon the mayonnaise into a bowl and add the coriander, stir to combine. Cover with cling film until required.
5 In a bowl large combine the green leaves, lemon juice and olive oil. Season to taste.
6 Serve the crab cakes with the coriander mayonnaise and the green leaves.
Images and recipe via Hellmanns.
