Rachel Stevens’ Thai fish cakes
Rachel says: “I love to make this dish for my two girls. It’s quick, easy and guaranteed to please.”
WHAT YOU’LL NEED
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.