Rösti with crab salad

Name: Rösti with crab salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 700 g floury potatoes; 1 egg (size M); 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 4 TABLESPOONS Olive oil; 125 g North Sea crab meat; 3 Spring onions; 2 stalks of celery; 1 Avocado; 2 TEASPOONS Lemon juice; 100 g mayonnaise; 75 g Whole milk yoghurt; 2 TABLESPOONS Milk; 1-2 TEASPOONS Worcester sauce; 2 TABLESPOONS Tomato ketchup; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

700 g floury potatoes
1 egg (size M)
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
4 TABLESPOONS Olive oil
125 g North Sea crab meat
3 Spring onions
2 stalks of celery
1 Avocado
2 TEASPOONS Lemon juice
100 g mayonnaise
75 g Whole milk yoghurt
2 TABLESPOONS Milk
1-2 TEASPOONS Worcester sauce
2 TABLESPOONS Tomato ketchup
7-10 Tbsp Pepper

Directions

1
Peel and wash the potatoes and grate them roughly in a bowl. Stir egg and flour into the potatoes and season with salt and nutmeg. Heat the oil in portions in a pan and fry about 16 small Rösti over medium heat until golden brown.
2
Remove the finished Rösti and let them drip off on kitchen paper. Wash and drain the crabs. Clean and wash spring onions and cut into fine rings. Clean and wash the celery, put some leaves aside for garnishing.
3
Cut the rest of the celery into thin slices. Halve avocado and remove core. Spoon the flesh from the skin. Cut the flesh into pieces and sprinkle with lemon juice immediately. Put spring onions, crabs, celery and avocado in a bowl.
4
Mix mayonnaise, yoghurt, milk, Worcester sauce and ketchup, season to taste with salt and pepper and carefully fold into the salad. Arrange Rösti and salad on plates, garnish with celery leaves.