Thai Crab Cakes Starter
13 ingredients
6 steps
Ingredients
- 7 ounces easy cook basmati rice
- 34 pint chicken stock
- 7 ounces crabmeat
- 4 ounces cod, skinned and minced
- 5 spring onions, finely chopped
- 1 stalk lemongrass, finely chopped
- 1 green chili, deseeded and finely chopped
- 1 tablespoon gingerroot, grated
- 1 tablespoon fresh coriander, chopped
- 1 tablespoon plain flour
- 1 medium egg
- salt and pepper
- 2 tablespoons vegetable oil (for frying)
Directions
-
1Cook rice in chicken stock, covered, until absorbed.
-
2In the blender, whiz together crabmeat, cod, spring onions, lemongrass, chilies, ginger, coriander, flour and egg.
-
3Add rice and season, whiz quickly.
-
4Dampen hands and divide mixture into 12 cakes, cover and chill for 30 minutes.
-
5Fry in oil for 3-5 minutes each side.
-
6Serve immediately with Salad and Sweet Chilli Dipping Sauce.
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