Total Time
50mins
Prep 40 mins
Cook 10 mins

These little shallow fried cakes are packed full of flavour. Taken from a little book of Soups and Starters.

Ingredients Nutrition

Directions

  1. Cook rice in chicken stock, covered, until absorbed.
  2. In the blender, whiz together crabmeat, cod, spring onions, lemongrass, chilies, ginger, coriander, flour and egg.
  3. Add rice and season, whiz quickly.
  4. Dampen hands and divide mixture into 12 cakes, cover and chill for 30 minutes.
  5. Fry in oil for 3-5 minutes each side.
  6. Serve immediately with Salad and Sweet Chilli Dipping Sauce.