Panko Crab Cakes

Boil the potatoes, then drain and mash until smooth. Tip the mash into a bowl and stir in the spring onions, crab meat, lemon zest and cayenne, then season and fold in the mayo. Stir to combine, then shape into 8 patties. Place on a baking tray and chill for 30 mins to firm.
Place the flour, eggs and breadcrumbs into separate shallow bowls. Dust the crab cakes in flour, dip in the egg and coat in the breadcrumbs, then fry in ½ cm of veg oil for 5 mins on each side for 5 mins or until golden, crisp and cooked through. Serve with salad and tartare sauce.

40 mins

8 serving

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