PORTLAND CRAB ROSTI WITH LAND CRESS AND CHIVES
Mark Hix's crab with potato rosti recipe is full of flavour but simple to put together. Hix is a fan of this dish, and serves it during the summer months.
Provided by Mark Hix
Categories Starter
Time 40m
Number Of Ingredients 11
Steps:
- To begin, peel the potatoes and grate the flesh coarsely. Add to a bowl with the onions, season and mix well
- Add a dash of oil to a large, non-stick frying pan over a medium high heat. Split the mix into 4 and place each into the hot pan, pressing down with a spatula into thin, round patties
- Cook for 4-5 minutes until golden and crisp underneath, then flip over and cook the underside to the same finish. If you don't have a large enough pan, you may need to cook the rostis in a few batches. Keep warm until serving
- Combine the brown crab meat with the chilli and mayonnaise, seasoning to suit your taste
- Divide the rostis between plates and add a spoonful of the brown crab mayonnaise to the centre of each. Place a mound of the white crab meat on top, garnish with the leaves and serve with a lemon wedge on the side
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