Crab cakes flavoured with sweet chilli sauce, chives and cheese. Try them with salad as a light lunch or make smaller patties for a starter.
8 Maris Piper potatoes, peeled and cut into chunks
salt and freshly ground black pepper
4 fresh spider crab claws, meat only
2 handfuls mature cheddar cheese
1 free-range egg
4 spring onions, finely chopped
handful fresh chives, finely chopped
½ lemon, zest only
1 tbsp sweet chilli sauce
1 tbsp butter
flour, for dusting
Fill a large pan with salted water and bring to the boil. Add the potatoes and cook until soft. Drain and mash.
In a bowl, combine the crab meat, mashed potatoes, cheese, egg, spring onion, chives and lemon zest. Season to taste with salt and freshly ground black pepper. Add the sweet chilli sauce and stir through.
Dust your hands and a work surface with flour. Use your hands to pat the mixture into little circular cakes.
Fry the cakes in the butter until golden-brown on each side. This should take about 2-3 minutes on each side
Serve immediately with a side salad.
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