Crab Potato Cakes With Poached Egg & Cucumber Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop the potatoes (skins on) into bite-sized pieces

Add the chopped potato to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-5 min [6-8 min] or until the potatoes are fork-tender

While the potatoes are cooking, add the panko breadcrumbs to a plate with a generous drizzle of vegetable oil and season with a pinch of salt and pepper and give everything a good mix up

Once the potatoes are fork-tender, mash them until smooth

Break up the crab meat gently with a fork, then add it to the crushed potatoes with the ground paprika and a pinch of salt and pepper

Mix it all together – this is your crab cake mixture

Line a baking tray (or two!) with non-stick baking paper

Divide the crab cake mixture into 6 [12] and shape into potato cakes, then press into the seasoned breadcrumbs firmly to evenly coat

Add the coated potato cakes to the baking tray[s]

Put the tray[s] in the oven for 25-30 min or until golden – these are your crab potato cakes

Meanwhile, boil a kettle

Wash the baby leaf salad, then pat it dry with kitchen paper

Cut the cucumber[s] in half lengthways, then slice finely

Add the chopped cucumber and baby leaf salad to a large bowl with the cider vinegar, 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper

Give everything a good mix up – this is your dressed salad

Bring a pot with plenty of boiled water to the boil over a high heat

Crack the eggs gently into the water and leave them for 3 min

Once done, gently transfer the eggs with a slotted spoon to kitchen paper or a clean tea-towel and season with a pinch of salt and pepper – these are your poached eggs