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Crab fishcakes with cucumber relish
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200g plaice fillet, skinned
100g pot Seafood & Eat It Fifty Fifty Cornish Crab
1 large Waitrose British Blacktail Egg, white only, beaten
½ x 20g pack dill, leaves only, roughly chopped
1 tsp wholegrain mustard
2 tsp Chinese rice wine vinegar
½ tsp caster sugar
2 tsp small capers in brine, drained
1 Waitrose Duchy Organic Ridge Cucumber, peeled, deseeded and diced
2 tsp vegetable oil
2 tbsp plain flour
Pea shoots and 2 tbsp fat free Greek yogurt, to serve
1. Chop the fish into small pieces, then mix with the crab, egg white and dill. Season. Shape into 6 patties and chill for 10 minutes.
2. Whisk together the mustard, vinegar and sugar. Add the capers. Mix with the cucumber, and set aside.
3. Heat the oil in a non-stick frying pan. Dust the fishcakes with the flour, then cook for 2 minutes on each side or until the fishcakes are firm and golden. Serve with the cucumber salad, pea shoots and some Greek yogurt.
Typical values per serving:
This recipe was first published in April 2017.
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