Fish and Rice Cakes

Cooking method

1. Step 1:

   

   Any fish fillet works for this recipe — saltwater or freshwater, white or oily, it doesn't matter. I went with cod. Rinse the fillet under running water and let it drain; you can pat it dry with paper towels. Run the fish through a meat grinder using the finest die. It's worth doing it twice to make sure no bones end up in the finished cakes.

2. Step 2:

   

   Add the pre-cooked, cooled rice to the bowl with the fish. Short-grain rice is best here — it cooks up softer and blends in more, so it's less noticeable in the finished cakes.

3. Step 3:

   

   Wash the egg under running water and crack it into the bowl. Season the mixture with salt and pepper to taste. Half a teaspoon of salt was enough for me, but you may want a little more or less.

4. Step 4:

   

   For a while now I've been using breadcrumbs instead of soaked white bread in my cakes. I can't taste any difference, so if you've always reached for bread, try breadcrumbs this time! But if you'd still rather use bread, you'll want the crumb (crusts removed) of two slices of a standard loaf.

5. Step 5:

   

   Rinse the fresh herbs under running water and shake off the excess. Use whatever herbs you like; I went with dill and parsley. Fresh herbs brighten up both the look and the flavor of the cakes.

6. Step 6:

   

   Now just mix the fish mixture thoroughly until smooth and shape it into cakes. The mixture shouldn't be watery, or the cakes will fall apart in the pan. If it's too loose, add a little flour or more breadcrumbs. To keep my hands from smelling like fish, I always shape the cakes wearing disposable gloves — it's a big help!

7. Step 7:

   

   Heat a nonstick skillet over high heat. Pour in the sunflower oil and let it get good and hot, then add the cakes. Fry over medium heat until golden — around five minutes, though it'll vary with your stove and pan.

8. Step 8:

   

   This time the cakes just would not flip and kept sticking to the pan — my mixture may have been a touch too loose. But it all worked out in the end. The key is to wait until a crust forms before you flip. Fry about five minutes on the second side, then you can flip once more to finish, keeping an eye out so they don't burn.