Portland crab rosti with land cress and chives from Great British Chefs - Chef Recipes by Mark Hix

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute corn oil for vegetable oil.

  • mharriman on October 29, 2019

    Good. Easy to prepare and cook. The potato cakes were a lot easier to make than I thought they would be. I made the recipe as an entree for two of us. Changes: I used two 8 oz. containers of cooked Phillips lump meat crab instead of starting with whole brown crabs. I ended up using only 12 oz. I think this would make a great starter when entertaining during the summer months.

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