Fan of rice and craving a crispy gourmet snack that’ll make your taste buds dance? Our spicy rice and pilchard fish cakes with a side of chutney mayo are here to hit the spot — just the way you like it!
Spicy rice with Pilchard fish cakes with chutney mayonnaise
Ingredients
- ¼ cup long grain parboiled rice, rinsed
- 1 cup water
- Salt
- 2 x 400 grams tin of Pilchards in Tomato Sauce
- 2 Tbsp olive oil
- ½ onion, finely chopped 3 cloves garlic, finely chopped
- 1.5 Tbsp curry powder (mild, medium or hot)
- ½ tsp chilli powder
- 3 Tbsp mayonnaise
- 2 Tbsp chutney
- 2 Tbsp chopped parsley
- ¾ cup panko breadcrumbs
- 1 egg
- ground black pepper
- Chutney Mayonnaise
- 1 cup mayonnaise
- ¼ cup chutney
- 2 Tbsp chopped parsley
- Crumb
- ½ cup flour
- 2 eggs
- 1 cup breadcrumbs
- 500-750ml canola oil
Instructions
Put the rice and water into a pot with a pinch of salt. Bring to a boil then allow to simmer for 20-25 minutes until cooked. Strain off the excess water. Place your two tins of pilchards into a sieve and allow any excess liquid to drain off.
Heat the olive oil in a pan over a medium heat. Add the onions and cook for 5 minutes. Add the garlic and cook for a further 3 minutes.
Add the curry powder and chilli powder, sauté for 30 seconds then add the pilchards. Roughly mash them up with a fork in the pan.
Add the rice and also cook off for 2 minutes to get rid of excess moisture. Remove from the heat. Put the mixture into a bowl. Add the mayonnaise, chutney, parsley, breadcrumbs and egg.
Season with a pinch of salt and pepper. Mix well until it is all combined. Roll the mixture into little even-sized patties, then place in the fridge to chill for 15-30 minutes.
While the fish cakes are chilling, make the chutney mayonnaise.
Simply mix the mayonnaise, chutney and parsley together. You may adjust with some salt and pepper to taste
Crumbing the fishcakes
Put the flour into a bowl with a pinch of salt and pepper. Whisk the eggs together in a separate bowl. And lastly, put the breadcrumbs in their own bowl.
Tip each fish cake in the flour, followed by the egg. and then the crumbs. Make sure they are evenly coated. Heat the oil in a pan, about 1cm deep, over a medium-high heat.
Fry off the fishcakes carefully in batches until golden brown.
Drain on paper towel
Notes
Serve the fish cakes with the chutney mayonnaise on the side, optionally accompanied by a fresh garden salad.
ALSO SEE: Spicy vegan rice noodle bowls with Korean fried tofu
