Thai Fish Cakes

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.

Difficulty (1-5): 1

Prep Time: 20 minutes

Chill Time: 20 minutes

Cooking Time: 5 minutes

Serves: 4


 

 

Download the PDF

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

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
  • 3 cups of breadcrumbs
  • Oil to fry

Explore Our Rice Range View all

Wondering where to buy Tilda Rice? Learn more