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Devon crab cakes

Thomasina Miers from Market Kitchen
Thomasina Miers serves a wonderful seasonal treat, using a surprise ingredient of stale bread instead of the usual potatoes

Devon crab cakes

Method

1. Cut the fish into tiny dice (about ¼ inch) and season with salt and pepper. Transfer to a non-metallic container and leave to chill in the fridge until needed.

2. Cut the crusts from the bread and blend in a food processor to make fine crumbs.

3. Melt a knob of butter in a pan and lightly fry the vegetables. Season well with salt and pepper and continue to cook for 10 minutes, until the vegetables are soft and translucent. Remove from the heat and allow to cool.

4. In a bowl, mix together the vegetables, fish and crab meat and season with salt and the ground nora pepper.

5. Measure out 60g of breadcrumbs and stir into the mixture along with half the chopped herbs and 225g of the mayonnaise. Add more breadcrumbs if the mixture is too runny to be shaped into patties. The rest of the herbs can be mixed into the remaining mayonnaise for a dipping sauce.

6. Put the flour, rest of the breadcrumbs and beaten eggs onto three deep plates.

7. Roll the mixture into patties and roll them in first the flour, then the egg and finally the breadcrumbs. Flatten them a little and chill in the fridge for 1-2 hours to firm up.

8. Fry the crab cakes in olive oil for 3-4 minutes a side until crispy and golden. Serve with the herb mayonnaise, rocket salad and new potatoes on the side.

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Serves: 4

Prep: 30 min, 1 to 2 hours chilling time

Ingredients
680g pollock fillet,Dover sole and haddock trimmings
1½ loaves day-old white bread
knob Butter
1 finely chopped onion
1 finely diced carrot
1 small fennel bulb, finely diced
2 celery sticks, finely diced
1 Devon Crab, dressed
1 nora pepper, finely ground
675g mayonnaise
25g Parsley
25g chervil, each
12g thinly sliced Chives
12g Basil
240g Flour
4 Eggs, beaten