Richard Laidlaw was Highly Commended with this recipe in the Melplash Show fish cake competition sponsored by the Riverside Restaurant.
Par boil potatoes with skin on for 8/10 mins allow to cool. When cool, skin and grate with medium cheese grater.
Mix crab meat, Tabasco, lemon zeset & juic, parsley, spring onion & capers in a bowl season to taste
Mix potatoes and crab mixture together and spoon into the rings or ramekins to shape.
Heat oven to 200⁰C – drizzle over oil and cook for 10 mins with rings on, remove rings and cook for a further 5 mins
De-stone avocado and chop into small pieces
Mix all other ingredients together and then add chopped avocado stir and serve