Crab Cakes with Carrot and Red Onion Salad
- 300g crab meat (defrosted)
- 454g frozen mashed potato (defrosted)
- 2 potatoes
- 1tbsp English mustard
- Salt and pepper to taste
- 1tbsp frozen parsley
- Zest of 1 lemon
- 1 egg
- 1 slice of white bread
- 2 carrots
- 1 red onion
- 1 bag of Iceland Peppery Salad
- Sweet chilli sauce
- 1 lime
Dice potatoes and cook in a saucepan of water over a moderate to high heat for 10 minutes.
Drain potatoes and leave to cool.
Using a blender or food processor, turn the slice of bread into breadcrumbs.
Add all the crab cake ingredients into a bowl and season to taste. Combine the ingredients until they form a nice tight ball.
Divide the mix into 12 balls and press them down until their shape resembles beef burgers.
Add a little oil to a non-stick frying pan over a moderate to high heat. Once the pan is hot, add the crab cakes and brown on both sides.
Once browned, place them in a preheated oven at 180 degrees for 8-10 minutes.
Peel the carrot to make ribbons, slice the onion into rings and cut the lime into wedges. Mix with the peppery salad and serve with the crab cakes.