Jo Pratt's Thai fishcakes

LD Image How TO Image

1. Drag the kitchendaily icon up and drop it onto the "House" icon at the top of this browser window.

2. Select "Yes" from the pop-up window.

That's it You're done!

More detailed instructions

By Russell Barnes

Posted on Feb 24th 2010

Comments 0

Using pre-cooked rice, tinned crabmeat and some delicious, fresh ingredients, Jo creates some spicy and zesty Thai-style fishcakes.

Ingredients
Tilda lime & coriander rice
1 can of white crabmeat
fresh coriander, chopped
1 red chilli, finely sliced
4 spring onions, finely sliced
grated zest of 1 lime
1cm of chopped or grated ginger
dessicated coconut
1 tablespoon thai curry sauce
1 egg, beaten
breadcrumbs

Jo's top tips:
Did you know the hot part of the chilli is the membrane holding the seeds in, rather than just the seeds themselves? If you want to stop the hot juice getting onto your skin, rub some vegetable oil into your hands before you chop the chilli and it'll act as a barrier.

Tags: jo pratt, JoPratt, PictureGallery, TildaRice

Add A Comment