Simon Rimmer Crab and Celeriac Fish Cakes recipe on Sunday Brunch

Simon Rimmer served up tasty crab and celeriac fish cakes with pepper sauce and pickled cucumber on Sunday Brunch.

The ingredients are: 200g mashed spud (cooked, drained, but not refreshed), 50g grated celeriac, 250g fresh crab (200g white 50g brown meat), salt & pepper, 1 tbs chopped parsley, 1 tsp salt and 2tsp spring onion.

100g flour, 2 eggs wash and 200g BRIOCHE breadcrumbs to roll etc

For the puree: 1 diced onion, 1 clove garlic, 250g red pepper, chopped, 100ml chicken stock and 75g crème fraiche.

For the pickle: 100ml water, 100ml white wine vinegar, 10g coriander seeds, 100g sugar, tsp chilli flakes and 1 cucumber, deseeded, cut into half moons.

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