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Crayfish cakes

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. Mash the potatoes with the butter or spread, using a potato masher. It should have no lumps.
  3. Chop the crayfish tails and spring onion into very small pieces. Add these to the potato.
  4. Add the herbs and the grated lemon. Season to taste.
  5. Using your hands, form the mash mixture into 4-6 balls and then press them into 1.5 cm thick patties.
  6. 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.
  7. Serve warm or at room temperature.