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Crab and sweetcorn fish cakes

Recipe and method                                             3 medium size potatoes and 1 medium sweet potato boiled and mashed together  roughly leaving some lumps for texture

3 tbsp sweetcorn

Half of the green tops from a bunch of spring onions finely chopped

2 small tins pink or white crab meat drained and all water squeezed out

4 slices of kingsmill wholemeal no crusts bread made into breadcrumbs

1 beaten egg

Mix potatoes once mashed with crab, spring onions and sweetcorn. Sample and season to taste. Divide into equal portions Shape into patties in your hand. Dip in egg, then cover with breadcrumbs.

Place on baking tray sprayed with frylight ,

Spray fish cakes with butter frylight and bake in top half of medium oven until crispy and golden

You can add herbs such as dill or parsley into the mix, just be creative and enjoy, that’s what cooking is all about!

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