I make them with fish most of the times because I love fish and rice combo meals. Lemon juice gives them a zesty kick and rice keep them very soft and moist.
There is no need to deep fry them at all…in fact I think that would mar the mild flavour of fish and rice. Just lightly grease the pan and toast them on both sides till golden brown. Served with salad, these cakes are a complete meal for me, also make excellent sandwich or burger patties.
For Fish Rice Cakes:
1 cup long grained basmati rice ( cooked)
2 fillet of Sole fish or any mild flavoured fish
2 potatoes, boiled for vegetarian option
1/2 cup coriander/parsley, chopped
1/2 cup onions, finely chopped
3 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon black pepper
salt to taste
2 tablespoons vegetable oil for pan frying
For Low Fat Coleslaw:
1 cup cabbage, shredded
1 cup carrots, shredded
3/4 cup plain thick yogurt
2 teaspoons honey
1 teaspoon mustard
1 teaspoon hot sauce
1 teaspoon red chilli flakes ( optional)
This Is What You Do:
Place fish fillet and cooked rice in food processor, process till the fish combines with rice ( not too much, we don’t want a smooth purée).
In a mixing bowl add fish and rice mixture and also add lemon juice, coriander/parsley, onions, cumin, black pepper and salt. Mix together with hands. Form round or oval cakes with the mixture. Brush with egg on all sides.
Heat 2 tablespoons oil in a nonstick frying pan on medium low heat. Place fish rice cakes in the pan. Cook till golden brown on both sides ( 2-3 minutes on each side).
Makes 6 Fish Rice Cakes.
For Low Fat Coleslaw, mix thick yogurt, honey, mustard, hot sauce and chilli flakes in a bowl to make a low fat substitute for mayonnaise . Pour over shredded cabbage and carrots right before serving.