Delicious springtime crab cakes that feel posh but are affordable and easy to make. A quick family dinner that feels sophisticated and is packed full of veg. Sugar, gluten and dairy free.
- 500 g (1lb) white potatoes, peeled and roughly chopped (for extra veg-packed crab cakes use half, or all, celeriac instead)
- 1-2 large handfuls spinach
- 2 tins white crabmeat
- 3 spring onions (scallions), finely sliced
- a few leaves of wild garlic, finely sliced (optional - it's abundant at this time of year but you'll need to stray beyond the supermarket to find it)
- 150 g (1 cup) frozen peas
- 1 egg
- a large handful of fresh mint or parsley, roughly chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon capers, optional
- salt & pepper, to taste
- polenta (cornmeal) or (spelt or wheat) flour, for coating
- olive oil or coconut oil, for frying
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Bring a pan of salted water to the boil and cook the potatoes until soft (about 10-15 minutes). Drain and mash with a little olive oil. Meanwhile, wash the spinach in a colander and then pour boiling water over it to wilt. Allow to cool a little then squeeze out the excess water through the colander. Add to the mashed potatoes along with the crabmeat, spring onions, peas, egg, herbs, lemon juice and capers (if using). Season to taste with salt & pepper and mix well.
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Line a baking tray with baking paper or foil and dust generously with polenta and/or flour. Shape the mixture into smallish crab cakes and lay on the baking tray. Dust the tops with more polenta and/or flour and place in the fridge for at least 10 minutes to set. Fry the crab cakes in a little olive or coconut oil until golden, crispy and cooked through. Serve with wilted or steamed greens and/or a salad. Some cooked grains or root veg fries can be a nice addition, too.