Crab Keftedes with Shaved Fennel

Method

Cook the unpeeled potatoes in boiling salted water until tender, about 20 mins.  Drain well.  Cool enough to peel, and return to the pan for a minute to dry further.  Mash well or put through potato ricer for extra lightness.  Add the crab, beaten egg, parsley, capers, lemon zest, sea salt and pepper, mixing well with your hands.  Form the mixture into 12 balls, cover with plastic and chill for 30 minutes.  Lightly coat the keftedes in seasoned flour.

Heat the vegetable oil in a large fry pan and cook the keftedes in two batches, pressing down lightly until crisp and golden on both sides. Trim the fennel bulb and very finely slice.

Toss with olive oil, lemon juice, sea salt and pepper and serve with the keftedes and lemon wedges.

Ingrediants - Serves Four

600g all purpose potatoes

400g cooked crab meat

half of  beaten egg

1tbsp finely chopped parsley

1 tbsp salted capers, rinsed

1tbsp grated lemon zest

Sea salt and pepper

2 tbsp plain flour

2 tbsp vegetable oil

1 fennel bulb

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 lemon quartered