Pea And Crab Fishcakes Recipe | Tesco Real Food
Get prepped for the week ahead with these easy, tasty and budget-friendly pea and crab fishcakes – they freeze brilliantly too.
Ingredients
- 750g floury potatoes, peeled and cut into chunks
- 300g frozen peas
- 1 egg, lightly beaten
- 145g tin Kingfisher shredded crab meat, drained well
- 30g pack fresh coriander, stalks and leaves separated and chopped
- 5cm piece fresh ginger, peeled and grated
- 50g wholemeal bread, blitzed to crumbs
- 1 small garlic clove, grated
- 1 lemon, ½ zested and juiced, rest cut into wedges to serve
- 1 tbsp rapeseed oil
- mixed salad (optional)
- spring onions, sliced (optional)
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