Oven Baked Rosti Crab Cake With Avocado Salsa

Richard Laidlaw was Highly Commended with this recipe in the Melplash Show fish cake competition sponsored by the Riverside Restaurant.



  • 400g[14oz] waxy pots [Craigs Royals/Majestic/Roseval]
  • 50g[2oz] brown crabmeat
  • 100g[4oz] white crabmeat
  • Dash Tabasco
  • Grated lemon zest & juice of 1 lemon
  • 1 tbsp flat-leaf parsley, chopped
  • 2 spring onions, chopped
  • 1 tbsp capers
  • 2 tbsp olive oil

Avocado Salsa:

  • 1 Avocado
  • ½ small red onion, chopped
  • 2 large tomatoes, chopped
  • 1 small red pepper, deseeded and chopped
  • 1 tbsp fresh coriander
  • 1 small garlic clove, crushed
  • 2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • Ring Cutters or ramekins [7.5cm/3” diameter]


For Fishcake:

Par boil potatoes with skin on for 8/10 mins allow to cool. When cool, skin and grate with medium cheese grater.

Mix crab meat, Tabasco, lemon zeset & juic, parsley, spring onion & capers in a bowl season to taste

Mix potatoes and crab mixture together and spoon into the rings or ramekins to shape.

Heat oven to 200⁰C – drizzle over oil and cook for 10 mins with rings on, remove rings and cook for a further 5 mins

For Salsa:

De-stone avocado and chop into small pieces

Mix all other ingredients together and then add chopped avocado stir and serve