Lobster Potato Cakes with Dill Remoulade
Serves 12 large and 24 small
Lobster Potato Cake Ingredients:
- 3 lb mashed potatoes
- 1 lb lobster meat chopped
- ½ cup red pepper finally diced
- ¼ cup red onion finally diced
- 1 tbsp fresh dill chopped
- ½ cup mayonnaise
- ½ tsp pepper
- ½ tsp salt
- 2 tbsp canola oil
Thoroughly combined the lobster meat with the red pepper, red onion, dill, mayonnaise, pepper, salt and mashed potatoes. It is important to use a light touch so that the potatoes do not become too starchy.
Shape the patties into the desired size depending on whether you are using these as an appetizer cake or a burger for a main meal. Refrigerate for 30 minutes so they can firm up, dust in flour than cook. (Optional)
Heat the canola oil in a heavy bottom saucepan, cook the cakes for about 3 to 4 minutes per side, until Golden Brown and heated through.
These lobster cakes as very versatile, may be served an appetizer or light lunch accompanied by a salad and topped with the dill remoulade, or a large cake maybe place into a brioche bun, again with the remoulade, and any other toppings desired such as lettuce and tomato.
Dill Remoulade Ingredients:
- 2 cups mayonnaise
- One lemon juice
- One shallot finally diced
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
Combine all ingredients into a bowl. Mix well. And refrigerate for at least 1 hour before using.
Recipe inspired The Kilted Chef proud ambassador of Country Magic