You’ll Need
For the Potato Cakes
500g cold mashed potato
400g raw langoustine or scampi tail meat, chopped
180g prepared mushy peas, well drained
3 spring onions, finely sliced
1 tbsp chopped mint
Zest of 1 lemon
1/2 tsp white pepper
1/2 tsp sea salt
1 egg, beaten
For the Crumb
60g plain flour
2 eggs, beaten
120g panko breadcrumbs
Vegetable oil spray
Optional but dangerous
Tartare sauce
Malt vinegar
Chunky chips
Method
Mix the mash, langoustine meat, mushy peas, spring onions, mint, lemon zest, pepper, salt and egg.
Shape into 12 firm cakes and chill for 30 minutes.
Coat each cake in flour, beaten egg and panko.
Preheat your air fryer to 190°C.
Spray the cakes generously with oil and arrange in a single layer.
Air fry in batches for 10-12 minutes, turning once.
Check the centres have reached 63°C and the langoustine is opaque.
Rest for 2 minutes so the soft centres settle.
Serve with tartare sauce, malt vinegar and chips if required.