Fish and rice patties

Name: Fish and rice patties
Ingredients: 200 g rice; 400 ml water; 75 g onion; 15 ml olive oil; 120 g tomato; 15 g tomato paste; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 5 g fresh coriander; 300 g white fish fillet; 30 g flour for the fish; 30 ml oil for frying the fish; 10 g coriander leaves or parsley; 1 garlic clove; 1 egg; 2 tablespoons flour; 1/4 teaspoon salt; 1/4 teaspoon white pepper; 1/4 teaspoon Tabasco sauce (optional); 60 ml oil for frying the patties; 2 tablespoons Greek yogurt; 2 tablespoons light mayonnaise; 5 ml olive oil; 5 ml lemon juice; 1 garlic clove; 1/8 teaspoon salt; 1/8 teaspoon white pepper

Fish - Fish and rice patties by Anamaria I. - Recipia

Fish and rice patties are served warm, as a snack or with a salad and a sauce. The rice and fish fillet bind into a soft mixture, and the patties brown in the pan and hold together well, with the cold yogurt and mayonnaise sauce on the side; I choose skinless fillets so I can break them into small pieces. Prep: 25 minutes. Cook: 51 minutes. Rest: 90 minutes. Total time: 166 minutes. Servings: 4. About 430 kcal and 21 g protein per serving.

Ingredients

200 g rice
400 ml water
75 g onion
15 ml olive oil
120 g tomato
15 g tomato paste
1/2 teaspoon salt
1/4 teaspoon white pepper
5 g fresh coriander
300 g white fish fillet
30 g flour for the fish
30 ml oil for frying the fish
10 g coriander leaves or parsley
1 garlic clove
1 egg
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce (optional)
60 ml oil for frying the patties

For the sauce

2 tablespoons Greek yogurt
2 tablespoons light mayonnaise
5 ml olive oil
5 ml lemon juice
1 garlic clove
1/8 teaspoon salt
1/8 teaspoon white pepper

Preparation

1. Finely chop the onion and cook it in a saucepan with 15 ml olive oil for 7 minutes, until softened and starting to brown. Add the chopped tomato and tomato paste, then cook for 3 minutes. 2. Add the rice to the saucepan and stir for 1 minute. Pour in 400 ml water, add 1/2 teaspoon salt and 1/4 teaspoon white pepper, then cover and simmer over low heat for 18 minutes, until the rice is tender and the water has been absorbed. Stir in the chopped coriander and leave to cool for 30 minutes. 3. Cut the fillet into pieces suitable for frying and coat them in 30 g flour. Fry in 30 ml oil for 5 minutes on each side, until the flesh is opaque and flakes easily with a fork. Leave to cool slightly, then break it into small pieces. 4. In a bowl, mix the cooled rice with the fish, chopped herbs, one crushed garlic clove, the egg, 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon white pepper. Add Tabasco if you want the patties spicier, then cover the bowl and refrigerate for an hour. 5. For the sauce, mix the yogurt with the mayonnaise, 5 ml olive oil and the lemon juice. Add the other crushed garlic clove, 1/8 teaspoon salt and 1/8 teaspoon white pepper. 6. Shape 8 patties using a spoon. Heat 60 ml oil in a pan and fry them in two batches for 3 minutes on each side, until the edges are browned. Transfer to paper towels and serve with the sauce and salad.

Notes

Choose a firm white fish fillet, such as cod; thin fillets cook faster, so check that they are opaque all the way through. If the fish is frozen, thaw it completely and pat it dry well before coating it in flour. The tomato may give off more liquid, which can make the mixture softer; leave the rice to cool uncovered and check that no liquid is left in the saucepan. If the mixture still won’t hold on a spoon, add another tablespoon of flour and chill it for 15 more minutes. In texture, the patties are a little like rice fritters, only the pieces of fish stay in the middle. I serve them with a green salad. You can prepare them a few hours ahead, and the fried ones keep in the fridge for up to 3 days. For a gluten-free version, use rice flour for both the fish and the mixture; the dish contains fish, egg, gluten and dairy.