Ingredients
3 large potatoes, peeled, chopped
1 medium kumara, peeled, chopped
280g cooked crab meat, drained, flaked
¼ cup mascarpone
¼ cup chopped dill, plus sprigs, to serve
2 green onions, sliced
1 egg, whisked
Finely grated zest, juice 1 lemon
Oil, for shallow frying
½ cup mayonnaise
Chips, mixed salad leaves, lemon cheeks, to serve
Method
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In a saucepan of boiling, salted water, cook potato and kumara 10-12 mins until just tender. Drain. Roughly mash with a fork. Chill 30 mins.
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In a bowl, combine cooled potato mixture, crab meat, mascarpone, dill, onion, egg and zest. Season to taste.
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Line an oven tray with baking paper. Using ½ cupfuls of mixture, form into rounds and flatten slightly.
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In a large frying pan, heat oil on high. Fry rissoles, in 2 batches, 3-4 mins each side until golden and crisp. Drain on paper towel.
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In a small bowl, combine mayonnaise with lemon juice. Season to taste.
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Serve rissoles scattered with extra dill sprigs. Accompany with lemon mayonnaise, chips, leaves and lemon.
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