Ingredients
- 4oz brown rice
- 500g fish of your choice (cod works beautifully)
- 2 tbsp crème fraîche
- Handful fresh coriander, finely chopped
- Small handful fresh mint leaves, finely chopped
- Juice of half a lemon
- 3 tbsp polenta
- 2 oz crushed crisps (Organity olive oil or coconut crisps)
- 1 tsp olive oil
- Salt and coarsely ground black pepper to taste
Method
Begin by cooking your brown rice according to packet instructions, then set aside to cool slightly. While the rice cools, poach or steam your fish until it's cooked through and flakes easily with a fork. Once cooled, flake the fish into a large mixing bowl, removing any bones.
Add the cooled brown rice to the fish, then stir through the crème fraîche, fresh coriander, and mint leaves. Squeeze in the lemon juice and mix gently to combine. Season generously with salt and coarsely ground black pepper.
In a shallow bowl, combine the polenta with the crushed crisps. Divide your fish mixture into equal portions and shape each one into a patty. Coat each patty thoroughly in the polenta and crisp mixture, pressing gently so the coating adheres well.
Heat the olive oil in a frying pan over a medium heat. Once hot, carefully place your fish cakes into the pan and fry for 3-4 minutes on each side until golden and crispy. Work in batches if needed to avoid overcrowding the pan.
Transfer to a plate lined with kitchen paper to drain any excess oil, then serve whilst still warm.
