Portland Crab Rosti With Land Cress And Chives Recipes

PORTLAND CRAB ROSTI WITH LAND CRESS AND CHIVES

Portland crab rosti with land cress and chives image

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

Ingredients

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
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
1 handful of land cress
1 handful of chives
1 lemon, quartered
vegetable oil, or corn oil for frying
salt
white pepper, freshly ground

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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