Devon Crab, Atlantic Prawn & Sweetcorn Fishcake Recipe

In a small saucepan combine the white wine vinegar, water, caster sugar, sea salt and peppercorns. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves; remove from heat and let cool slightly (about 2 minutes).

Place the shredded cabbage in a heatproof bowl or jar. Pour the warm pickling liquid over the cabbage, pressing down so all the cabbage is submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (ideally 1–2 hours) before serving.

Bring a medium saucepan of salted water to a boil. Add the baby potatoes and parboil for 8–10 minutes until just tender when pierced with a knife. Drain well and let steam-dry for 2 minutes in the colander.

Heat the olive oil and butter in a large frying pan over medium-high heat until the butter foams. Add the crushed garlic and sauté for 30 seconds to infuse the oil (do not burn).

Add the drained baby potatoes to the pan cut-side down if halved. Cook, turning occasionally, for 8–10 minutes or until golden brown and crisp in places. During the last 2 minutes add the thyme, salt and pepper and toss to coat. Remove from heat and keep warm.

Preheat the oven to 180°C / 350°F (optional: to keep fishcakes warm). Place the peeled, diced potatoes in a pot of cold salted water. Bring to a simmer and cook until very tender, about 12–15 minutes. Drain thoroughly and return to the pot; mash with the butter and milk to a smooth, slightly firm consistency. Season with 1 tsp salt and 1/2 tsp black pepper. Cool slightly.

While potatoes cook, poach the white fish fillets: place them in a shallow pan with enough water (or a mix of water and a splash of milk) to cover, bring to a gentle simmer and poach for 4–5 minutes until just cooked through. Drain, flake into large pieces and remove any bones.

In a large bowl combine the mashed potatoes, flaked white fish, chopped prawns, crab meat, sweetcorn kernels, chopped parsley, chives, Dijon mustard and lemon zest. Taste and adjust salt and pepper (use remaining 1/2 tsp salt and 1/2 tsp pepper as needed). Mix gently to avoid breaking up the crab too much — you want visible flakes of crab and prawn.

Shape the mixture into 8 equally sized fishcakes (about 60–70g each). Place the flour, beaten egg and breadcrumbs in three shallow dishes. Dredge each cake first in flour (shake off excess), then dip in beaten egg, then coat evenly with breadcrumbs. Place on a tray and chill for 15 minutes to firm up.

Heat 3 tbs olive oil in a large non-stick frying pan over medium heat. Fry the fishcakes in batches for 3–4 minutes per side until golden brown and heated through. If you prefer, transfer fried fishcakes to the preheated oven for 5 minutes to ensure cooked through and kept warm.

Make the dressing: in a small bowl whisk together fresh lime juice, extra virgin olive oil, honey, salt and black pepper until emulsified.

In a serving bowl toss the wild rocket with the capers and a small amount of the dressing to lightly coat (reserve the rest of the dressing to dress plates). Add a portion of the pickled cabbage (drained) to the rocket and gently combine.

Warm the sautéed baby potatoes briefly if needed. Divide the potatoes between four plates (or two if generous portions). Place two fishcakes on each plate next to the potatoes.

Add a mound of the rocket, caper and pickled cabbage salad alongside. Drizzle the reserved lime & caper dressing around the fishcakes and finish with an extra sprinkle of chopped parsley and a few whole capers for garnish. Serve immediately.