Rachel Stevens’ Thai fish cakes

Belfast Telegraph - - LIFE -

Rachel says: “I love to make this dish for my two girls. It’s quick, easy and guar­an­teed to please.”


1 pack Tilda Steamed Bas­mati Lime and Co­rian­der rice ½ bunch spring onions, chopped ½ red chilli, finely chopped 1cm ginger, peeled and grated 1-2 tsp Thai green curry paste 4 tbsp des­ic­cated co­conut Small can of white crab meat, drained Zest of 1 lime 1 small bunch of co­rian­der, chopped 1 beaten egg/3 cups of bread­crumbs


Mix to­gether onions, chilli, ginger, curry paste, co­conut, rice, crab, lime zest and co­rian­der. Add one beaten egg. Make into small balls. Chill for 20 min­utes. Coat in the bread­crumbs. Fry un­til crisp and golden. Serve with sweet chilli dip­ping sauce and lime wedges.

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