Crab Cakes

Serves 2

4 1/2 points per serve

300g potatoes, peeled and cut in to chunks

2 x 170g cans white crabmeat in brine, drained well

4 spring onions, sliced finely

1 egg, beaten

2 tbsp fresh thyme leaves

1 tbsp capers, chopped

spray oil

lemon wedges to serve

Cook potato in boiling water for 10 minutes or until tender. Drain and return to the pan over a low heat to dry out the potato, then mash well.

Place mashed potato in a bowl and stir through the crabmeat, spring onion, beaten egg, capers and thyme. Season with salt and pepper, then shape into 6 patties.

Heat a large frying pan and coat with spray oil. Add the crab cakes and fry on a medium-high heat for 10-15 minutes, turning gently every so often. Serve 3 cakes each.

The crab cakes can be frozen. Shape into the patties, open freeze on a tray until firm, then store in a resealable bag in the freezer. Defrost thoroughly before frying.