Ingredients

• 750g (11/2 lb) potatoes
• 25g (1oz) butter
• 1 bunch spring onions, chopped
• 75g (3oz) Cheshire cheese, grated
• 150g (5oz) fresh mixed crabmeat, thawed if frozen
• 60ml (4tbsp) fresh snipped chives
• 2.5ml (1/2 tsp) English mustard
• 150g (5oz) breadcrumbs
• 30ml (2tbsp) plain flour
• 2 eggs, beaten
• 45ml (3tbsp) olive oil
• 300ml (1/2pt) mayonnaise
• 30ml (2tbsp) capers, chopped
• 30ml (2tbsp) chopped gherkins
• 15ml (1tbsp) lemon juice
• 5ml (1tsp) fresh chopped parsley

Tools

• kMix Stand Mixer

Method

1. Cook the potatoes in a pan of boiling water for about 15 - 20 minutes, until tender. Drain thoroughly and place in the bowl. Fit the K-beater and beat on speed 3 for approx 15-20 seconds, until well mashed.
2. Meanwhile melt the butter and cook the onions for 5 minutes, until softened. Add to the bowl with the cheese, crabmeat, half the chives, mustard and 25g (1oz) of the breadcrumbs. Beat at speed 2 for 20 seconds, until well combined.
3. Divide the mixture into 12 and roll into croquette shapes. Dip the croquettes in the flour, eggs and remaining breadcrumbs to coat. Place on a baking sheet, cover with clear – film and chill for 30 minutes or until ready to use.
4. Heat the oil in a frying pan and cook the croquettes for approx. 12-15 minutes, in batches, if necessary until golden, turning occasionally.
5. Place the remaining ingredients in the bowl, fit the K beater and fold together on speed min for about 10 seconds, until well combined. Serve the croquettes with the tartare sauce and a light salad.

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