Recipes

For the brown rice:

Chef’s note: The brown rice is used as a binding agent for the fish cakes. It is best to cook it ahead of time to allow the rice to cool first before adding it to your fish cake mixture or alternatively use leftover rice.

Rinse the rice under cold water for approximately 30 seconds. Bring the water and salt to the boil in a pot with a tight-fitting lid. Add rice to the boiling water, stir and partially cover. Cook over a medium to high heat for 30 minutes. Drain rice and quickly return to the pot and cover. Set aside off the heat, allowing the rice to steam for 20 minutes.

For the fishcakes:

Drain some of the tomato sauce from the can of pilchards, to avoid the mixture from becoming too wet. Place pilchards into a mixing bowl and mash with a fork. Stir in the spices, coriander and lemon juice.

Pour in 1 cup of cooked brown rice and mix well. Add 1 tablespoon of plain flour (you could substitute this with potato or rice flour) and mix. If the mixture is still too wet add an additional tablespoon of flour.

Once the mixture has reached the correct consistency, mould into approximately 6cm fishcakes. Dust with flour before pan-frying.

Heat 2 tablespoons canola oil in a non-stick frying pan and fry the fishcakes over a medium heat until golden brown. Drain on a piece of kitchen paper to remove any excess oil.

For the green bean, cabbage and feta salad:

Thinly slice your cabbage and green beans. Place into a medium-sized salad bowl. Add the juice of half a lemon, the coriander and cayenne pepper, and drizzle with olive oil. Mix well. Season with salt and pepper to taste.
Just before serving crumble in half a round of feta cheese and toss the salad.
Serve the fishcakes on a bed of your salad, with lemon wedges and extra coriander leaves for garnish.