Crayfish cakes with Waldorf salad

Try these delicious fish cakes as a sophisticated starter for two.


For the crayfish
For the Waldorf salad

Preparation method

  1. For the fishcakes, blend the crayfish to a coarse paste in a food processor and spoon into to a mixing bowl.

  2. Add the fennel, cream, anchovy paste, chilli, lime and garlic, and mix until well combined.

  3. Stir in the egg, a little at a time. The mixture should form a stiff paste, if it is a little wet, stir in some of the cream crackers.

  4. Using wet hands, shape the mixture into small patties.

  5. Heat the oil in a frying pan and fry the patties for 1-2 minutes on each side or until golden-brown on both sides. Keep warm.

  6. For the Waldorf salad, mix the apple, celery, walnuts and mayonnaise together in a bowl until well combined.

  7. Mix the watercress, chives, balsamic vinegar and olive oil together in a separate bowl until well combined.

  8. To serve, spoon the watercress onto serving plates and top with the crayfish cakes. Spoon the Waldorf salad alongside.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 2

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