Thai Crab Cakes Starter
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 198.44 g easy cook basmati rice
- 354.89 ml chicken stock
- 198.44 g crabmeat
- 113.39 g cod, skinned and minced
- 5 spring onions, finely chopped
- 1 stalk lemongrass, finely chopped
- 1 green chili, deseeded and finely chopped
- 14.79 ml gingerroot, grated
- 14.79 ml fresh coriander, chopped
- 14.79 ml plain flour
- 1 medium egg
- salt and pepper
- 29.58 ml vegetable oil (for frying)
directions
- Cook rice in chicken stock, covered, until absorbed.
- In the blender, whiz together crabmeat, cod, spring onions, lemongrass, chilies, ginger, coriander, flour and egg.
- Add rice and season, whiz quickly.
- Dampen hands and divide mixture into 12 cakes, cover and chill for 30 minutes.
- Fry in oil for 3-5 minutes each side.
- Serve immediately with Salad and Sweet Chilli Dipping Sauce.
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RECIPE SUBMITTED BY
I got married to Eoin on 3rd May 2007.
I am a beauty/complementary therapist.
I love cooking and eating and in a previous life, well it feels like it, I was a chef. I still enjoy experimenting with food and browsing and altering recipes.
I am a true animal lover, I'd cross the road to talk to a dog.
One of my dogs watches me avidly when I'm cooking, I'm positive he'd be able to commis for me if he had hands!
My black lab pup who's 6 months old loves the kitchen too, she also likes to empty my vegetable rack into the garden!