Ingredients
Makes 6
Tartare sauce
Method
- Prepare the potatoes by boiling until soft, and then mashing. Set aside.
- Place the chopped mushrooms, spring onions, and capers into a large mixing bowl. Add the lime juice, cayenne, sweet paprika, and white pepper. Stir to combine. Then add in the chopped parsley, mashed potatoes, ground buckwheat, ground flaxseeds, and nori. Mix well. Set aside for about 20 minutes.
- Line a tray with baking paper. Take a small handful of the mixture and form a patty. Place on the tray and repeat for the remaining mixture.
- Heat some oil in a frying pan and then sauté the cakes for about 1 minute on each side, returning them to the tray when done.
- Cook the crab cakes in batches in an air fryer at 185°C for 10 minutes. If you don’t have an air fryer, you can fry or baker them until cooked through instead. This will result in a slightly softer centre.
- Meanwhile, make the tartare sauce. When the cashews have been soaked in water for about 1 hour, drain them and place in a high-speed blender.
- Add the horseradish, celery, capers, water, oil, lemon juice, onion powder, salt, and dill to the blender. Blend on high until it reaches the desired consistency.
- Serve the crab cakes with tartare sauce on the side. Garnish with some extra parsley, then top with a squeeze of fresh lime to taste. Store any leftover tartare sauce in a jar in the fridge for up to two weeks (though it will continue to ferment).
