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:

Cooking Time:

Serves: 4

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  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


  • 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

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