Excerpt From the 'Embellish with Relish' Cookbook -

On the years we don’t travel to India, we invariably head off east. The flavours of Thailand, Laos, Vietnam
and Cambodia are so vibrant and delicious while not always so spicy. These fishcakes give you a hint
of the heat, but you can add more chilli if that’s your thing!

Preparation time: 15 minutes | Cooking time: 10-15 minutes
Easy
Serves 4

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Ingredients

6 fresh kaffir lime leaves
1 finely chopped stalk of lemongrass
1 teaspoon fish sauce
Small bunch of fresh coriander
1 tablespoon Hawkshead Relish Chilli Jam Buy
1 tablespoon Thai curry paste
3 finely chopped spring onions
75g fresh breadcrumbs
450g crabmeat
Flour
Olive oil
Butter

Method

Put all the ingredients except the crabmeat, flour, oil and butter into a food processor and blitz.
Fold in the crabmeat and then check the seasoning and add more if required.
Form the mixture into small patties, dust with a little flour and then fry each one in butter and oil on a medium heat for 3 to 4 minutes on each side.

Method Ingredients