We try our hand at one of Kevin Dundon’s tasty recipes from his latest collaboration with Hellmann’s. As a main course or starter these are absolutely delicious, a great way to use up leftover mashed potatoes.
400g mashed potato
300g crab meat
1 egg yolk
½ red onion, diced
1 lemon, zest
1 Red Chilli, cut lengthways, seeds removed and finely chopped
2 tbsp olive oil
Salt & Pepper
2 tbsp plain flour for dusting
1 tbsp fresh coriander, chopped
3 tbsp O’Hellmann’s
Baby green leaves
200g baby green leaves
1 lemon juice
2 tbsp extra virgin olive oil
Preheat the oven to 180C/350F/Gas Mark 4.
In a bowl combine the mashed potatoes, crab meat, red onion, lemon zest, chilli and egg yolk and season with a little salt and pepper. Divide the mixture into patty shapes and transfer to the fridge and allow to rest. Sprinkle with a little plain flour to coat the fish cakes ensuring that each crabcake is fully coated.
Heat a large frying pan with a some oil and pan fry the crab cakes for approximately 2 minutes on each side until they are golden brown. Using a fish slice, transfer the crab cakes onto a parchment lined baking tray, then transfer to the oven and continue cooking for 10 – 12 minutes until warmed through.
Meanwhile, spoon some O’Hellmann’s into a bowl and add the coriander, stir to combine. Cover with cling film until required.
In a bowl large combine the green leaves, lemon juice and olive oil. Season to taste.
Serve the crab cake with the coriander mayonnaise and the green leaves.