Mix together, in a large bowl, the crab meat, mashed potatoes, coriander, spring onions, lemon rind and juice and half the beaten egg to bind.
Form the mixture into 12 cakes about 1 cm (½ inch) thick. Coat the cakes with flour, then dip into the remaining egg and then the breadcrumbs.
Heat the oil in a nonstick frying pan and fry the cakes for about 10 minutes until golden, turning once or twice.
Drain on kitchen paper before serving. Serve with a sweet red chilli sauce, or tomato salsa (see