Save to your scrapbook
Crab fishcakes with cucumber relish
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.