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 fragrant rice.
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
Sweet and sour dipping sauce
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
sprigs of fresh coriander
Place the crabmeat and white fish in a food processor or blender and process until mixed.
Add the red curry paste, kaffir lime leaf, chopped coriander, sugar, a pinch of salt and the egg. Process again to mix.
Divide the mixture into 12 even-sized pieces. Roll each one into a ball, then flatten to make a small cake.
Refrigerate while making the dipping sauce.
Gently heat the vinegar, sugar, fish sauce and 2 tablespoons water in a small pan until the sugar dissolves.
Boil for 2–3 minutes or until syrupy, then remove from the heat and allow to cool before adding the chopped chilli.
Mix together the carrots, cucumber and spring onions in a serving bowl or in 4 small individual dishes.
Heat the oil in a large non-stick frying pan.
Fry the crab cakes for 2–3 minutes on each side or until golden and cooked through.
Drain on paper towel.
Serve garnished with lime wedges and sprigs of coriander, with the dipping sauce and the carrot and cucumber salad.
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