Crab rissoles are easy to make and even tastier to eat. This recipe is lovely, light and will be ready in under an hour.Â
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Ingredients
Method
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.
In a bowl, combine cooled potato mixture, crab meat, mascarpone, dill, onion, egg and zest. Season to taste.
Line an oven tray with baking paper. Using ½ cupfuls of mixture, form into rounds and flatten slightly.
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.
In a small bowl, combine mayonnaise with lemon juice. Season to taste.
Serve rissoles scattered with extra dill sprigs. Accompany with lemon mayonnaise, chips, leaves and lemon.
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