Chilli crab cakes

Instructions

1. Blitz the bread in a food processor to form breadcrumbs, then set aside.
2. In a large bowl, combine the crab, parsley and chilli. Add half the egg and half the breadcrumbs, then season and mix until fully combined. Shape into 4 large patties and set aside.
3. Put the remaining egg and breadcrumbs into two separate shallow bowls, and the flour into a third. Whisk 1 tbsp water into the egg, and season the flour. Coat the crab cakes, one at a time, in the seasoned flour, then in the beaten egg and finally in the breadcrumbs.
4. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a large pan, cover with cold water, then bring to a boil. Cook for 10-12 minutes, until tender. Drain.
5. Meanwhile, heat the oil in a large nonstick frying pan and fry the crab cakes for 2 minutes on each side, until crisp and golden. Transfer to a baking tray and bake in the oven for 6-8 minutes, or until piping hot throughout.
6. Dress the rocket with the salad dressing, then divide between plates. Serve the salad, fishcakes and potatoes with the extra chilli flakes scattered over the top.