1. Cook rice in chicken stock, covered, until absorbed. 2. In the blender, whiz together crabmeat, cod, spring onions, lemongrass, chilies, ginger, coriander, flour and egg. 3. Add rice and season, whiz quickly. 4. Dampen hands and divide mixture into 12 cakes, cover and chill for 30 minutes. 5. Fry in oil for 3-5 minutes each side. 6. Serve immediately with Salad and Sweet Chilli Dipping Sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
