Spicy Rice & Tinned Pilchard Fish Cakes with A Chutney Mayonnaise
(1 votes, average: 5.00 out of 5)
Loading... Ingredients
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
1.5 Tbsp curry powder (mild, medium or hot)
½ tsp chilli powder
3 Tbsp mayonnaise
2 Tbsp chutney
2 Tbsp chopped parsley
½ cup 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 cup flour
2 eggs
1 cup breadcrumbs
500-750 ml canola oil
Method
- Put the rice & water into a pot with a pinch of salt. Bring to a boil then. Lower the heat & simmer for 20-25 minutes until cooked. Strain off the excess water.
- Through a sieve or colander, drain the pilchards from the tomato sauce.
- Heat the olive oil in a pan over a medium heat. Add the onions & cook for 5 minutes. Add the garlic & cook for a further 3 minutes. add the curry powder & chilli powder, sauté for 30 seconds then add the pilchards. Roughly mash the fish with a fork.
- Add the rice & 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 & egg. Season with a pinch of salt & 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 & parsley together. Adjust the seasoning.
- To crumb the fishcakes: Put the flour into a bowl with a pinch of salt & pepper. Whisk the eggs together in a separate bowl & lastly put the breadcrumbs in their own bowl.
- Tip each fish cakes in the flour, followed by the egg, & 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.