Mix the cucumber and coarse salt together in a bowl, tip into a colander and leave to drain into a bowl for 1 hour. Then rinse the cucumber well under lots of cold water and mix in a bowl with the sugar and half of the lemon juice. Leave to sit for 30 minutes.
Squeeze as much liquid from the grated potatoes as you can (discard the liquid) and mix with the egg, cornflour, salt, pepper and spring onion. Divide the mix into twelve and make into ‘cakes’ about 8mm (¼in) thick. Heat up a heavy non-stick frying pan to a moderate heat, brush lightly with a little cooking oil and fry each cake until golden on both sides (flip them over with a spatula, taking care not to break them). A convenient way to finish the potato cakes is to place them in a hot oven for a few minutes on a lightly oiled tray. Keep them warm after making or reheat just before serving.
Mix the crab meat and coriander. Mix the remaining lemon juice with the olive oil. Place a warm potato cake on each plate, put a sixth of the crab mixture on them and put another cake on top. Pile the cucumber mixture on top of that, drizzle with the lemon dressing and eat.
© 1997 Peter Gordon. All rights reserved.