Quick and Easy

Crab, potato and kumara rissoles

Love crab cakes? Then you've got to try this delicious crab, potato and kumara rissoles recipe. Serve this dish for a light and lovely lunch or dinner with golden potato chips, salad and lemon mayo
Crab and potato rissoles
4
20M
30M
30M
50M

This recipe first appeared in Woman’s Day.

Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.

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.

Related stories