Mash, then leave to cool.

2)In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill.

Stir in the mashed potato with some seasoning, then shape into 12 neat round patties.

Transfer these to a plate and put in the fridge for 20 mins to firm up.


3)To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill.

Put this in the fridge for later.