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    Chilli crabcakes with fresh beetroot salad

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    Chilli crabcakes with fresh beetroot salad

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 2


    170g can Kingfisher Catch Shredded Crab Meat
    200g frozen essential Waitrose Mashed Potato, thawed
    1 small fennel, chopped as finely as possible
    2 tbsp chopped dill (about ½ x 15g pack)
    ½ tsp mild chilli powder
    2 salad onions
    150g fresh beetroot, peeled
    1 tbsp capers
    1 tsp wholegrain mustard
    1 tbsp olive oil



    1. Thoroughly drain the crab meat using a sieve, then put in a bowl and mash into smaller pieces with a fork. Beat the mashed potato in a separate bowl with half the fennel, half the dill, the chilli powder and a little salt. Stir in the crab meat and divide the mixture into 4, then shape into crabcakes.

    2. Using a sharp knife, quarter the salad onions lengthways, then cut across into 5cm lengths. Slice the beetroot as thinly as possible, then cut across into matchsticks. Mix in a bowl with the salad onions, remaining fennel and dill, capers, mustard and 1 tsp oil.

    3. Heat the remaining oil in a frying pan and fry the crabcakes for about 2 minutes on each side until pale golden. Serve with the beetroot salad.


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