Rosti Crab Cakes
As a great lover of any type of fish cake I have always adored American crab cakes, but somehow the small English crabs seem too rich for them. After some serious tasting comparisons with my husband, scoring out of ten, the following recipe gets top marks. The potato counteracts the richness of the crab more effectively than the usual breadcrumbs, and served with Pickled Limes you complete a marriage made in heaven!
Serves 2 as main course or 4 as starter
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Summer Collection
First put the unpeeled potatoes in a saucepan with boiling water and salt, and simmer them for exactly 10 minutes.
Meanwhile measure out the rest of the ingredients, except the groundnut oil, into a mixing bowl and mix together thoroughly.
When the potatoes are cooked, drain them and as soon as they are cool enough to handle, peel off the skins and grate the flesh on the coarse blade of the grater, pushing the potatoes all the way down the length of the grater so that the strips are as long as possible.
Now carefully combine the grated potato with the crab mixture, trying not to break up the pieces of potato. Have a flat tray or baking sheet handy, then take rough tablespoons of the mixture and form them into eight little cakes, squeezing and pressing them evenly together – don't worry about any ragged edges: this is precisely what gives the crab cakes their charm when cooked.
When the cakes are made, cover them with clingfilm and leave in the fridge for at least 2 hours to chill and become firm.
To cook, heat 1½ tablespoons of oil in a frying pan, making sure it is very hot, then gently slide in the crab cakes using a spatula.
Cook them for 3 minutes on each side, turning the heat down to medium.
Don't turn them over until the 3 minutes are up or they will not be firm enough.
Remove them to a plate lined with kitchen paper, then transfer them to a warmed serving plate and garnish with lime quarters and coriander or flat-leaf parsley.
Serve with Pickled Limes or with Toasted Sweetcorn Salsa, the recipes are below.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Salsas are at the height of food fashion at the moment - and this is one of the best: healthy, easy to make and magnificent with rosti crab cakes, salmon, chicken or grilled meats!
This is a very sharp, concentrated preserve which goes wonderfully with fish, especially Rösti Crab Cakes. It is also good with Baked Thai Red Curry Chicken – but because it's so strong very little is needed. To sterilise the jar, wash it thoroughly
Crabby and crusty is what a true crab cake should be, and this one hits the spot perfectly.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
Crab is one of those quintessentially summer ingredients: try this wonderful quick and easy salad for a real treat!
The thing to remember here is that good-quality tinned salmon makes better fishcakes than fresh, so don't be tempted to cook some salmon just for this.
Salmon fishcakes are such a treat, yet are amazingly easy to make: just red salmon and creamy mashed potato in a crisp coating. The sauce perfectly complements the fish too...
You can make these with any fish for a summery starter, lunch or main course on a warm day. Serve them with Toasted Sweetcorn Salsa and a large glass of chilled wine!
Most Popular recipes
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Meat Free Monday
27 Jan 2015 18:25
27 Jan 2015 21:45
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Cake release spray
27 Jan 2015 16:44
One is fun
02 Jan 2015 20:56
24 Jan 2015 06:48
25 Jan 2015 15:50