BRIDLINGTON BAY
LUXURY LOBSTER
fiscakes
In Panko breadcrumbs
Makes: 6
Prep: 30 mins
Cook: 8 mins
Difficulty: Medium
Bridlington Bay Lobster and Panko breadcrumbs elevate these fishcakes from everyday to ever-so special. Perfect as a starter or a light main course.
ingredients
- 230g cooked lobster meat (tail, knuckle, leg or claw)
- 1 1/2 tbsp butter
- 2 spring onions, finely chopped
- 1 clove of garlic, minced
- 1 tbsp parsley, chopped
- 1/2 tsp Dijon mustard
- 40g mayonnaise
- 1 egg, beaten with a pinch of cayenne pepper
- 65g Panko breadcrumbs
- Salt and pepper
INSTRUCTIONS
- Melt half the butter over a medium heat until nut brown
- Turn down the heat, add the spring onions and garlic and cook until soft
- Mix in the lobster meat and parsley
- Add the mustard, mayonnaise, egg, half the breadcrumbs and seasoning. Mix well
- Refrigerate for 30 minutes to firm up
- Shape the chilled mixture into 6 fishcakes
- Press each fishcake into the remaining breadcrumbs until well covered
- Heat the remaining butter in a clean frying pan and fry the fishcakes for 5 minutes, turning halfway through
- Serve with fresh lemon, tartare sauce or tomato ketchup