Little crab cakes & herby tartare

• potatoes↗2 large

  (about 600g)

• sunflower oil↗1 tbsp tbsp

  plus extra for frying

• brown crabmeat↗100g g
• white crabmeat↗200g g
• lemon↗1

  zested

• cayenne pepper↗pinch of
• mustard powderpinch of
• plain flour↗50g g
• eggs↗2

  lightly beaten

• panko breadcrumbs↗100g g

  or fresh breadcrumbs

• lemon wedges

  to serve

• mayonnaise↗120g g
• Dijon mustard↗1 tsp tsp
• capers↗1 tsp tsp

  drained and roughly chopped

• dill↗½ small bunch of

  finely chopped

• tarragon¼ small bunch of

  finely chopped

Step-by-step instructions

1. 1

   Heat the oven to 200 °C/180 °C fan/ gas 6. Prick the potatoes all over with a fork, rub with the oil, put on a baking sheet and bake for 1 hr 30 mins, or until a knife can be easily inserted. Leave to cool a little.

2. 2

   Put all the crabmeat, the lemon zest, cayenne and mustard powder into a bowl with a large pinch of salt. Halve the potatoes and scoop the flesh into the bowl. Gently fold everything together, then form into 12 small patties using your hands.

3. 3

   Tip the flour into a shallow bowl, pour the egg into a second, and the breadcrumbs in a third. Dip each patty into the flour, then the egg, and finally, roll in the breadcrumbs. Put the fishcakes on a plate and chill for 10 mins.

4. 4

   For the tartare sauce, combine all the ingredients in a bowl. Set aside.

5. 5

   Heat the oven to 200 °C/180 °C fan/ gas 6. Heat a good glug of oil in a non-stick frying pan over a medium heat, and fry half the crab cakes for 3 mins on each side, or until golden and crisp. Transfer to a baking sheet and bake for 8-10 mins, or until cooked through.

6. 6

   Serve the crab cakes on a platter with a bowl of the tartare sauce on the side for dipping.