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Portland crab rosti with land cress and chives

Portland crab rosti with land cress and chives

PT40M

1
To begin, peel the potatoes and grate the flesh coarsely. Add to a bowl with the onions, season and mix well
  • 2 baking potatoes, medium-sized, parboiled in their skins for about 15 minutes, then left to cool
  • 1 small onion, peeled, halved and thinly sliced
  • salt
  • white pepper, freshly ground
2
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
  • vegetable oil, or corn oil for frying
3
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
4
Combine the brown crab meat with the chilli and mayonnaise, seasoning to suit your taste
  • brown crab meat, and white crab meat from a 700-800g crab
  • 1 green chilli, small and finely chopped
  • 2 tbsp of mayonnaise, good-quality
5
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
  • 1 handful of land cress
  • 1 handful of chives
  • 1 lemon, quartered

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