crab cakes with yogurt tartar - Glenisk

Ingredients

• 280g crabmeat
• 150g panko breadcrumbs
• 100g cooked crushed potatoes
• 2 tbsp Glenisk Organic Greek Style Natural Yogurt
• 1 tbsp dried tarragon
• 1 tbsp chives (chopped)
• 4 spring onions (chopped finely)
• Zest of 1 lemon
• Olive oil for frying
• Salt and pepper to taste
• 100g Glenisk Organic Greek Style Natural Yogurt
• 1 tsp chopped capers
• 1tbsp chopped gherkins
• 1 tbsp chopped fresh parsley
• Juice ½ lemon
• ¼ tsp paprika
• Form six equal round shapes of the mixture with your hands and place on a lined tray. Allow to chill for an hour or two in the fridge.
• Heat a pan and add some oil. Then add the crab cakes in batches to cook over a medium heat until golden brown on both sides. Place them in a warming oven until all the cakes have been cooked.
• For the Yogurt Tartare Sauce, combine the yogurt, capers, gherkins, parsley and lemon juice. Sprinkle with the paprika and serve with the crab cakes.