Cooking time: 20 miunutes
1 cup* cooked crabmeat
1/2 cup* mashed potatoes
3 spring onions
2 tbsp finely chopped parsley
1 tsp each ground black pepper and cayenne pepper
1 beaten egg
Salt
Flour, for dusting
Olive oil, for frying
Watercress and tartare sauce, to serve
In a bowl, combine the crabmeat, potatoes, onion, parsley, pepper, cayenne, egg and a little salt (use your hands to ensure it's all well mixed). Refrigerate for 30 minutes, then shape into 6cm cakes.
Dust with flour and shallow-fry in olive oil over a medium heat for about five minutes on each side, until golden-brown.
Serve with a salad of spring onions, wild mizuna or rocket, coriander dressed in a little soy and lime juice, then serve lime wedges alongside.
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*approximate metric conversions
