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Chilli crabcakes with fresh beetroot salad
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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.
Typical values per serving:
2 of your 5 a day/gluten free/high in fibre
This recipe was first published in August 2018.