Crab cakes

1 x 380g tin of crab meat, drained 250g cold mashed potatoes A handful of fresh coriander, finely chopped 4-5 spring onions, finely chopped Zest and juice of ½ a lemon 2 eggs, beaten 2 tbsp flour 150g breadcrumbs 2 tbsp olive oil

FRIDAY

CRAB CAKES Serves 4

To serve:

Lemon wedges Green salad

1 In a large bowl, mix together finally in the breadcrumbs. the crab, mashed potatoes, 3 You will most likely have coriander, spring onions, to cook your fish cakes lemon zest and juice and half in batches, so as not to of the beaten eggs. overcrowd the frying pan. 2 Use your hands to form Heat one tablespoon of the oil 12 fish cakes, about 1cm and cook half of the fish cakes thick. Dredge each of the fish for approximately 10 minutes, cakes in the flour, then the turning once or twice, until remaining beaten egg and golden. Transfer to a plate and keep warm while you repeat with the remaining fish cakes. Serve with lemon wedges and a green salad.

Per Serving 406kcals, 14.2g fat (2.7g saturated), 45.8g carbs, 3g sugars, 26.6g protein, 3.3g fibre, 0.87g sodium

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