Spicy Rice and Tinned Pilchard Fish Cakes with a Chutney Mayonnaise
“Tinfish” as they say in Kasi, is as close to a national dish one can find. Go all out with Spekkos fish cakes and chutney mayonnaise.
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¼ cup Spekko Parboiled Rice, rinsed
1 cup water
Salt
2 x 400 g cans Pilchards in Tomato Sauce
2 Tbsp olive oil
½ onion, finely chopped
3 cloves garlic, finely chopped
1 ½ Tbsp curry powder (mild, medium or hot)
½ tsp chilli powder
3 Tbspmayonnaise
2 Tbsp chutney
2 Tbsp chopped parsley
¾ cup panko breadcrumbs
1 egg
Ground black pepper
For the chutney mayonnaise
1 cup mayonnaise
¼ cup chutney
2 Tbsp chopped parsley
For the crumb mixture
½ cupflour
2 eggs
1 cup breadcrumbs
500-750 ml canola oil`
Put the rice and water into a pot with a pinch of salt. Bring to a boil then. Lower the heat and simmer for 20-25 minutes until cooked. Strain off the excess water.
Drain the pilchards from the tomato sauce through a sieve or colander.
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 drained pilchards. Roughly mash the fish with a fork.
Add the rice and 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 combined.
Roll the mixture into small, even sized patties, then place in the fridge to chill for 15 -30 minutes.
While the fishcakes are chilling, make the chutney mayonnaise: Mix the mayonnaise, chutney and parsley together. Adjust the seasoning.
To crumb 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 cakes in the flour, followed by the egg and then the crumbs. Make sure they are evenly coated.
Heat the oil in a pan, about 1 cm deep, over a medium-high heat. Fry off the fishcakes carefully in batches until golden brown.
Drain on paper towel.
Serve the fish cakes with the chutney mayonnaise on the side, optionally accompanied by a fresh garden salad.
Rice alternative - Spekko Saman Brown Rice (cooking time may need to just accordingly)