Kevin Dundon’s quick and easy crab cakes with coriander mayonnaise

Leftover mash? We know it sounds like an oxymoron but occasionally we do end up with a surplus of spuds and what better than to give these potatoes a new lease of life with this delicious recipe courtesy of celebrity chef, Kevin Dundon. Crab Cakes with Coriander Mayonnaise Serves 4 Ingredients: 400g mashed potato 300g crab meat 1 egg yolk ½ red onion, diced 1 lemon, zest 1 Red Chilli, cut lengthways, seeds removed and finely chopped 2 tbsp olive oil Salt & Pepper 2 tbsp plain flour for dusting Coriander Mayonnaise: 1 tbsp fresh coriander, chopped 3 tbsp O’Hellmann’s mayonnaise Baby green leaves 200g baby green leaves 1 lemon juice 2 tbsp extra virgin olive oil Directions: 1 Preheat the oven to 180C/350F/Gas Mark 4. 2 In a bowl combine the mashed potatoes, crab meat, red onion, lemon zest, chilli and egg yolk and season with a little salt and pepper. Divide the mixture into patty shapes and transfer to the fridge and allow to rest. Sprinkle with a little plain flour to coat the fish cakes ensuring that each crab cake is fully coated. 3 Heat a large frying pan with a little oil and pan fry the crab cakes for approximately 2 minutes on each side until they are golden brown. Using a fish slice, transfer the crab cakes onto a parchment lined baking tray, then transfer to the oven and continue cooking for 10 – 12 minutes until warmed through. 4 Meanwhile, spoon the mayonnaise into a bowl and add the coriander, stir to combine. Cover with cling film until required. 5 In a bowl large combine the green leaves, lemon juice and olive oil. Season to taste. 6 Serve the crab cakes with the coriander mayonnaise and the green leaves. Images and recipe via Hellmanns.