Chilli Crabcakes with Fresh Beetroot Salad


Dinner in twenty, what more could you ask for.


Preparation time: 15 minutes - Cooking time: 5 minutes - Total time: 20 minutes - Serves: 2



Ingredients
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

Shop Ingredients from Waitrose

Method
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.
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