Looking for something Thai inspired? Try this idea.

Ingredients

• 3 cups left over cooked egg vermicelli pasta
• 1-2 x 170g cans crab meat, well drained
• 4 eggs
• 2 tblsp chopped coriander and chives
• 2 tblsp Thai red or green curry paste
• ½ cup grated parmesan cheese
• 2 chargrilled red peppers, sliced
• 8-10 large basil leaves
• Thai Avocado Spread
• 2 avocados
• 1 tblsp each Thai curry paste, mint and coriander or parsley
• 1 tblsp each fish sauce and sesame oil

Method

1. In a bowl, toss together the pasta, crabmeat, eggs, herbs and curry paste and cheese.
2. Pan fry tablespoonfuls of the mixture in a little hot oil in a frying pan until golden and crispy and then flip and cook the other side. Keep warm in a low oven while preparing the remaining cakes. Serve topped with chargrilled red peppers, basil leaves and the Thai avocado spread. If wished serve with the Chilli Dressing as well.

Thai Avocado Spread

1. Halve, stone and scoop the pulp from the avocado. Mash with the curry paste, herbs, fish sauce and sesame oil.

Chilli Dressing

1. Mix together 3 tablespoons each of sweet chilli sauce, oil and wine vinegar.