Portland crab rosti with land cress and chives

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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: 'As part of my food festival Food Rocks every year in Lyme Regis, I incorporate a dinner to celebrate crab, and educate people into the different varieties of crab and how to enjoy them more on a regular basis. Here’s a dish I demonstrated down on the Cobb a couple of years back, and features on my menus a lot during the summer months.'

First published in 2015





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
  • vegetable oil, or corn oil for frying
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
First published in 2015

Mark Hix’s impact on British food is legendary, with multiple restaurants and cookbooks shaping our understanding of the nation’s cuisine.

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