For the crab cakes
- 120g peeled North Atlantic prawns, thawed if frozen
- 170g can crabmeat, drained
- 250g courgettes, grated
- 4 spring onions, or 1 very small red onion, finely chopped
- 3 tbsp chopped fresh coriander
- Zest of ½ lemon
- 1 medium egg, beaten
- 50g panko breadcrumbs, plus extra for sprinkling
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil
For the tartare sauce
- 150g plain unsweetened yoghurt
- 20g gherkins, finely chopped
- 20g capers, finely chopped
- Zest of ½ lemon
- 1 tbsp chopped fresh coriander
- Pat the prawns dry with kitchen paper, chop them finely, then put them into a large mixing bowl with the crabmeat, courgettes, onions, coriander and lemon zest. Mix in the beaten egg and breadcrumbs, then season with salt and pepper.
- Use the burger press to form the mixture into four burgers. Sprinkle a few panko breadcrumbs into the press and onto the burgers as you make them.
- Heat the oil in a large frying pan and gently fry the burgers over a low heat for 2-3 minutes on each side, until golden brown. Remember that they are a little fragile, so use a fish slice to turn them over carefully.
- Make the tartare sauce by mixing together the yoghurt, gherkins, capers, lemon zest and coriander. Serve with the fishcakes.
Tip: 120g thawed prawns weigh 150g when frozen – so bear this in mind if using them from the freezer. To make mini crab cakes, use our Gourmet Stuffed Burger Press with the mini burger insert to create perfectly shaped 4cm diameter cakes.
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