Method

• 1.
  To make the fritters, boil potato until soft, then mash it. Soak bread in milk, then squeeze out and discard excess milk. Place crab meat, parmesan, herbs, garlic, 1 tsp fine salt, mashed potato and squeeze soaked bread in a food processor and whiz until smooth.
• 2.
  Line a 20cm square tray or cake pan with baking paper. Spread crab mixture over base of prepared tray or pan. Chill for 1 hour, to firm up.
• 3.
  Transfer crab mixture to a chopping board and, using a lightly greased large knife, cut 4 x 4 into 16 squares.
• 4.
  Mix rice flour and ½ cup (125ml) water in a medium bowl until smooth. Place on a tray. Repeat with remaining portions, then chill for at least 30 minutes, or until ready to fry.
• 5.
  For mayo, whiz all ingredients in a food processor on high until well combined.
• 6.
  Heat 5cm of oil in a medium saucepan until 170°C (a cube of bread will turn golden in 2 minutes when the oil is hot enough). Deep-fry fritters, in batches, for 3 minutes, or unitl golden. Set aside for 2 minutes, then deep-fry a second time for 2-3 minutes, until deep golden and crisp. Drain on paper towel.
• 7.
  To serve, arrange fritters on a serving plate. Dollop a small spoonful of mayo on each. Garnish with micro greens, if using.