Serves 12 large and 24 small

Lobster Potato Cake Ingredients:

• 3 lb mashed potatoes
• 1 lb lobster meat chopped
• ½ cup red pepper finally diced
• ¼ cup red onion finally diced
• 1 tbsp fresh dill chopped
• ½ cup mayonnaise
• ½ tsp pepper
• ½ tsp salt
• 2 tbsp canola oil

Thoroughly combined the lobster meat with the red pepper, red onion, dill, mayonnaise, pepper, salt and mashed potatoes. It is important to use a light touch so that the potatoes do not become too starchy.

Shape the patties into the desired size depending on whether you are using these as an appetizer cake or a burger for a main meal. Refrigerate for 30 minutes so they can firm up, dust in flour than cook. (Optional)

Heat the canola oil in a heavy bottom saucepan, cook the cakes for about 3 to 4 minutes per side, until Golden Brown and heated through.

These lobster cakes as very versatile, may be served an appetizer or light lunch accompanied by a salad and topped with the dill remoulade, or a large cake maybe place into a brioche bun, again with the remoulade, and any other toppings desired such as lettuce and tomato.

Dill Remoulade Ingredients:

• 2 cups mayonnaise
• One lemon juice
• One shallot finally diced
• 2 tbsp chopped fresh dill
• Salt and pepper to taste

Combine all ingredients into a bowl.  Mix well.  And refrigerate for at least 1 hour before using.

Recipe inspired The Kilted Chef proud ambassador of Country Magic