2 large potato, peeled & grated
2 eggs, beaten
1 ½ tablespoons parsley, chopped
60g butter, melted
Sea salt & cracked pepper
Crab & Chilli
140g crab meat
2 tablespoon chives, chopped
1 long red chilli, finely diced
¼ cup cucumber, diced
½ avocado, diced
2 teaspoons ponzu sauce
1 teaspoon mirin
1 teaspoon lime juice
Makes about 24
- For the crab and chilli topping, mix all the ingredients together and place in the fridge until ready to serve.
- Preheat oven to 220°C (425°F). For the potato rosti, grate potato into a bowl with water. Pour potato into a colander, run water over the potato and then squeeze out all moisture. Transfer to a bowl, then add eggs, parsley and butter, mix well and season with salt and pepper.
- Spoon potato onto a baking tray, shape into 5cm diameter circles and bake for 25-30 minutes or until golden brown. Remove from the oven and cool slightly.
Spoon crab mixture on top of each potato rosti and garnish with micro herbs or chopped chives and serve with lime.