Crab and Dill Potato Cakes with Baby Carrots, Broccolini and Peas

Peel potatoes and cut into bite sized pieces. Add potatoes to a pot of salted water and bring to the boil. Simmer for 10 minutes or until the potatoes are fork tender. Drain and allow the potatoes to cool slightly.

Trim the baby carrots and broccolini. Pick dill fronds and chop, discarding the stems. Chop the chives. Beat the egg. Zest lemon.

Mash the cooled potatoes and add the panko, egg, chives, garlic powder, half the dill and 1 TSP of salt. Mix together. Add the crab and gently combine. Form patties, we suggest 2-3 patties per person. If you have time, refrigerate the patties for 30 minutes (this is optional but will help the patties hold their shape better when frying).

To a pot of salted boiling water, add the carrots, broccolini and peas. Cook for 3-5 minutes. Drain and toss in butter (or dairy free alternative) and a squeeze of lemon juice.

Place a frying pan over a medium high heat. Cover the bottom of the pan with a shallow coating of oil. Carefully place the crab and potato cakes in the hot oil and cook for 2 -3 minutes each side.

Mix the mayonnaise with the lemon zest and any remaining dill. Divide the veg and crab and potato cakes between plates. Serve with lemon and dill mayo. Enjoy!

Peel potatoes and cut into bite sized pieces. Add potatoes to a pot of salted water and bring to the boil. Simmer for 10 minutes or until the potatoes are fork tender. Drain and allow the potatoes to cool slightly.

Trim the baby carrots and broccolini. Pick dill fronds and chop, discarding the stems. Chop the chives. Beat the egg. Zest lemon.

Mash the cooled potatoes and add the panko, egg, chives, garlic powder, half the dill and 1 TSP of salt. Mix together. Add the crab and gently combine. Form patties, we suggest 2-3 patties per person. If you have time, refrigerate the patties for 30 minutes (this is optional but will help the patties hold their shape better when frying).

To a pot of salted boiling water, add the carrots, broccolini and peas. Cook for 3-5 minutes. Drain and toss in butter (or dairy free alternative) and a squeeze of lemon juice.

Place a frying pan over a medium high heat. Cover the bottom of the pan with a shallow coating of oil. Carefully place the crab and potato cakes in the hot oil and cook for 2 -3 minutes each side.

Mix the mayonnaise with the lemon zest and any remaining dill. Divide the veg and crab and potato cakes between plates. Serve with lemon and dill mayo. Enjoy!

Peel potatoes and cut into bite sized pieces. Add potatoes to a pot of salted water and bring to the boil. Simmer for 10 minutes or until the potatoes are fork tender. Drain and allow the potatoes to cool slightly.

Trim the baby carrots and broccolini. Pick dill fronds and chop, discarding the stems. Chop the chives. Beat the egg. Zest lemon.

Mash the cooled potatoes and add the panko, egg, chives, garlic powder, half the dill and 1 TSP of salt. Mix together. Add the crab and gently combine. Form patties, we suggest 2-3 patties per person. If you have time, refrigerate the patties for 30 minutes (this is optional but will help the patties hold their shape better when frying).

To a pot of salted boiling water, add the carrots, broccolini and peas. Cook for 3-5 minutes. Drain and toss in butter (or dairy free alternative) and a squeeze of lemon juice.

Place a frying pan over a medium high heat. Cover the bottom of the pan with a shallow coating of oil. Carefully place the crab and potato cakes in the hot oil and cook for 2 -3 minutes each side.

Mix the mayonnaise with the lemon zest and any remaining dill. Divide the veg and crab and potato cakes between plates. Serve with lemon and dill mayo. Enjoy!

Peel potatoes and cut into bite sized pieces. Add potatoes to a pot of salted water and bring to the boil. Simmer for 10 minutes or until the potatoes are fork tender. Drain and allow the potatoes to cool slightly.

Trim the baby carrots and broccolini. Pick dill fronds and chop, discarding the stems. Chop the chives. Beat the egg. Zest lemon.

Mash the cooled potatoes and add the panko, egg, chives, garlic powder, half the dill and 1 TSP of salt. Mix together. Add the crab and gently combine. Form patties, we suggest 2-3 patties per person. If you have time, refrigerate the patties for 30 minutes (this is optional but will help the patties hold their shape better when frying).

To a pot of salted boiling water, add the carrots, broccolini and peas. Cook for 3-5 minutes. Drain and toss in butter (or dairy free alternative) and a squeeze of lemon juice.

Place a frying pan over a medium high heat. Cover the bottom of the pan with a shallow coating of oil. Carefully place the crab and potato cakes in the hot oil and cook for 2 -3 minutes each side.

Mix the mayonnaise with the lemon zest and any remaining dill. Divide the veg and crab and potato cakes between plates. Serve with lemon and dill mayo. Enjoy!

Peel potatoes and cut into bite sized pieces. Add potatoes to a pot of salted water and bring to the boil. Simmer for 10 minutes or until the potatoes are fork tender. Drain and allow the potatoes to cool slightly.

Trim the baby carrots and broccolini. Pick dill fronds and chop, discarding the stems. Chop the chives. Beat the egg. Zest lemon.

Mash the cooled potatoes and add the panko, egg, chives, garlic powder, half the dill and 1 TSP of salt. Mix together. Add the crab and gently combine. Form patties, we suggest 2-3 patties per person. If you have time, refrigerate the patties for 30 minutes (this is optional but will help the patties hold their shape better when frying).

To a pot of salted boiling water, add the carrots, broccolini and peas. Cook for 3-5 minutes. Drain and toss in butter (or dairy free alternative) and a squeeze of lemon juice.

Place a frying pan over a medium high heat. Cover the bottom of the pan with a shallow coating of oil. Carefully place the crab and potato cakes in the hot oil and cook for 2 -3 minutes each side.

Mix the mayonnaise with the lemon zest and any remaining dill. Divide the veg and crab and potato cakes between plates. Serve with lemon and dill mayo. Enjoy!

Peel potatoes and cut into bite sized pieces. Add potatoes to a pot of salted water and bring to the boil. Simmer for 10 minutes or until the potatoes are fork tender. Drain and allow the potatoes to cool slightly.

Trim the baby carrots and broccolini. Pick dill fronds and chop, discarding the stems. Chop the chives. Beat the egg. Zest lemon.

Mash the cooled potatoes and add the panko, egg, chives, garlic powder, half the dill and 1 TSP of salt. Mix together. Add the crab and gently combine. Form patties, we suggest 2-3 patties per person. If you have time, refrigerate the patties for 30 minutes (this is optional but will help the patties hold their shape better when frying).

To a pot of salted boiling water, add the carrots, broccolini and peas. Cook for 3-5 minutes. Drain and toss in butter (or dairy free alternative) and a squeeze of lemon juice.

Place a frying pan over a medium high heat. Cover the bottom of the pan with a shallow coating of oil. Carefully place the crab and potato cakes in the hot oil and cook for 2 -3 minutes each side.

Mix the mayonnaise with the lemon zest and any remaining dill. Divide the veg and crab and potato cakes between plates. Serve with lemon and dill mayo. Enjoy!