This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a saucepan of boiling, salted water, cook potato and kumara for 10-12 minutes until just tender. Drain. Roughly mash with a fork. Chill for 30 minutes.
2.In a bowl, combine cooled potato mixture, crab meat, mascarpone, dill, onion, zest and egg. Season.
3.Line an oven tray with baking paper. Using ½ cupfuls of mixture, form into rounds and flatten slightly.
4.In a large frying pan, heat oil on high. Fry rissoles in 2 batches for 3-4 minutes each side until golden and crisp. Drain on a paper towel.
5.In a small bowl, combine mayonnaise with lemon juice. Season to taste.
6.Serve rissoles scattered with extra dill sprigs. Accompany with lemon mayonnaise, chips, salad and lemon.