• 4servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, H, C, D, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 680 g pollock fillet , ,Dover sole and haddock trimmings

  2. 1 1/2 loaves day-old white bread

  3. knob butter

  4. 1 finely chopped onion

  5. 1 finely diced carrot

  6. 1 small bulb fennel , finely diced

  7. 2 sticks celery

  8. 1 Devon crab , , dressed

  9. 1 pepper

  10. 675 g mayonnaise

  11. 25 g parsley

  12. 25 g chervil , each 12 g thinly sliced chives

  13. 12 g basil

  14. 240 g flour

  15. 4 eggs , beaten

  16. rocket , salad

  17. new potatoes

Instructions Jump to Ingredients ↑

  1. Cut the fish into tiny dice (about ¼ inch) and season with salt and pepper. Transfer to a non-metallic container and leave to chill in the fridge until needed.

  2. Cut the crusts from the bread and blend in a food processor to make fine crumbs.

  3. Melt a knob of butter in a pan and lightly fry the vegetables. Season well with salt and pepper and continue to cook for 10 minutes, until the vegetables are soft and translucent. Remove from the heat and allow to cool.

  4. In a bowl, mix together the vegetables, fish and crab meat and season with salt and the ground nora pepper.

  5. Measure out 60g of breadcrumbs and stir into the mixture along with half the chopped herbs and 225g of the mayonnaise. Add more breadcrumbs if the mixture is too runny to be shaped into patties. The rest of the herbs can be mixed into the remaining mayonnaise for a dipping sauce.

  6. Put the flour, rest of the breadcrumbs and beaten eggs onto three deep plates.

  7. Roll the mixture into patties and roll them in first the flour, then the egg and finally the breadcrumbs. Flatten them a little and chill in the fridge for 1-2 hours to firm up.

  8. Fry the crab cakes in olive oil for 3-4 minutes a side until crispy and golden. Serve with the herb mayonnaise, rocket salad and new potatoes on the side.


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