The combination of Tilda Steamed Basmati Rice Lime and Coriander variety, together with Thai spices and crab meat produce a quick, delicious fishcake recipe perfect for mid week meals Ingredients: 1/2 bunch spring onions, finely chopped 1/2 red chilli, finely chopped 1cm ginger, peeled and grated 1-2tsp Thai green curry paste 4 tbsp desiccated coconut 1 pack Tilda Steamed Basmati Lime and Coriander rice Small can white crab meat, well drained Zest of 1 lime 1 small bunch coriander, chopped 1 beaten eggs breadcrumbs Oil to fry Preparation: 1. Mix together spring onions, chilli, ginger, curry paste,coconut, rice, crab, lime zest, and coriander 2. Add one beaten egg to bind 3. If you find the mixture too wet, add a handful of the breadcrumbs until the mixture binds. 4. Make into small balls 5. Chill for 20 minutes 6. Coat in the breadcrumbs 7. Fry in a little oil until crisp and golden brown and piping hot all the way through (approx 3-4 mins each side). 8. Serve with sweet chilli dipping sauce and lime wedges