Name: Crayfish cakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 450g potatoes; 1 knob of butter/dairy free spread; 120g peeled crayfish tails; 3 spring onion; 1 Tbsp chopped dill or chives; zest of 1 lemon; Gram flour/flour or breadcrumbs; Oil to fry

Crayfish cakes

29 Apr 2017

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

If you like fishcakes, but want them to be a bit more special than usual, why not make them with crayfish tails! These crayfish cakes are really easy to make and are gluten, egg & dairy-free. They are really yummy too - perfect for a romantic occasion (such as wedding anniversary or Valentine’s day) or as a starter in a dinner party menu. I made them with leftover baked potatoes, but you can use boiled potatoes too. You can add some cayenne pepper to it, if you’d prefer them slightly spicy. If gluten is not an issue for you, instead of gram flour, use wheat flour or breadcrumbs. Serve them with a green salad.

Ingredients

450g potatoes
1 knob of butter/dairy free spread
120g peeled crayfish tails
3 spring onion
1 Tbsp chopped dill or chives
zest of 1 lemon
Gram flour/flour or breadcrumbs
Oil to fry

Instructions

Peel the potatoes and dice them. Put them in a pan of cold water, bring to the boil and simmer for 15 minutes or until tender. Drain well. Alternatively bake the potatoes in the oven until tender, let them cool a bit, then scoop out the flesh into a bowl.
Mash the potatoes with the butter or spread, using a potato masher. It should have no lumps.
Chop the crayfish tails and spring onion into very small pieces. Add these to the potato.
Add the herbs and the grated lemon. Season to taste.
Using your hands, form the mash mixture into 4-6 balls and then press them into 1.5 cm thick patties.
Coat the patties in flour (or breadcrumbs) then fry them in hot oil over a medium heat until golden on each side, turning them once.
Serve warm or at room temperature.