Pea and crab fishcakes

Name: Pea and crab fishcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British
Ingredients: 750g floury potatoes, peeled and cut into chunks; 300g frozen peas; 1 egg, lightly beaten; 145g tin Kingfisher shredded crab meat, drained well; 30g pack fresh coriander, stalks and leaves separated and chopped; 5cm piece fresh ginger, peeled and grated; 50g wholemeal bread, blitzed to crumbs; 1 small garlic clove, grated; 1 lemon, ½ zested and juiced, rest cut into wedges to serve; 1 tbsp rapeseed oil; mixed salad (optional); spring onions, sliced (optional)

Instructions

Prep:15minCook:25min

Make a batch of these super-tasty and healthy fishcakes so you've always got dinner on standby. This recipe, using versatile tinned crab meat, is easily doubled and the fishcakes can be frozen cooked or uncooked. To cook from frozen, cover the pan and fry for an extra 3-4 mins until piping hot throughout.

Updated at: Wed, 05 Nov 2025 16:59:47 GMT