Thai-style crab cakes | Reader's Digest New Zealand

Name: Thai-style crab cakes | Reader's Digest New Zealand
Ingredients: 2 cans white crabmeat, about 170 g each, drained and patted dry with paper towel; 250 g skinless white fish fillets, such as cod or haddock, cut into chunks; 1 tablespoon Thai red curry paste; 1 fresh kaffir lime leaf; 2 tablespoons chopped fresh coriander; 1/2 teaspoon caster sugar; 1 egg, beaten; 2 carrots, finely chopped; 1/2 long cucumber, finely chopped; 4 spring onions, finely chopped; 2 tablespoons peanut or sunflower oil for frying; salt; 3 tablespoons white wine or cider vinegar; 1/4 cup (55g) caster sugar; 1 tablespoon fish sauce; 1 fresh red chilli, seeded and finely chopped; lime wedges; sprigs of fresh coriander

www.readersdigest.co.nz

Made from crabmeat and white fish, with all the classic flavouring ingredients of Thai cooking, these cakes taste sensational, and they come with a dipping sauce and crunchy salad. Serve with Thai...

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Ingredients

2 cans white crabmeat, about 170 g each, drained and patted dry with paper towel
250 g skinless white fish fillets, such as cod or haddock, cut into chunks
1 tablespoon Thai red curry paste
1 fresh kaffir lime leaf
2 tablespoons chopped fresh coriander
1/2 teaspoon caster sugar
1 egg, beaten
2 carrots, finely chopped
1/2 long cucumber, finely chopped
4 spring onions, finely chopped
2 tablespoons peanut or sunflower oil for frying
salt
3 tablespoons white wine or cider vinegar
1/4 cup (55g) caster sugar
1 tablespoon fish sauce
1 fresh red chilli, seeded and finely chopped
lime wedges
sprigs of fresh coriander