Thai Crab Cakes Starter

• 7 ounces easy cook basmati rice
• 34 pint chicken stock
• 7 ounces crabmeat
• 4 ounces cod, skinned and minced
• 5 spring onions, finely chopped
• 1 stalk lemongrass, finely chopped
• 1 green chili, deseeded and finely chopped
• 1 tablespoon gingerroot, grated
• 1 tablespoon fresh coriander, chopped
• 1 tablespoon plain flour
• 1 medium egg
• salt and pepper
• 2 tablespoons vegetable oil (for frying)

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.

basmati rice, chicken, crabmeat, cod, spring onions, stalk lemongrass, green chili, gingerroot, fresh coriander, flour, egg, salt, vegetable oil

Taken from www.food.com/recipe/thai-crab-cakes-starter-216833 (may not work)