- Serves 4 People -
Mix the potato, creme fraiche, egg white and chervil together. Gently mix in the prawns and crab and season. Divide mixture into 12 equal pieces and roll into balls and place in fridge for a couple of hours and crack on with the mango and chilli salad.
For the mango and chilli salad, mix all the following ingredients together and season, leave to stand for at least an hour at room temp stirring now and again:
2 ripe mangoes peeled and diced, 2 large red chillies, de-seeded and finely diced, 1 teaspoon caster sugar, 4 tablespoons olive oil, 1 tablespoon chardonnay vinegar.
Take the balls, lightly flour them and press gently to flatten the edges, colour both sides in frying pan with a little oil over a low heat, place in a pre heated oven at 170 c for 6-7 minutes, toss the mango mix with the salad leaves and coriander divide onto four plates, place 3 cakes on top of salad, nice dollop of creme fraiche and wedge of lime. Job done!
April's recipe is sponsored by Dan's Kitchen. Dan Maskell and his wife Carla opened Dan’s Kitchen, specialising in fresh, local produce, in July 2011. Before this, Dan worked as the Head Chef at the Royal Hotel in Ventnor, working under Alan Staley, and prior to that he worked in Michelin starred kitchens on the mainland.
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