Spicy rice with Pilchard fish cakes and chutney mayonnaise – Food & Home Magazine

Ingredients

• ¼ cup long grain parboiled rice, rinsed
• 1 cup water
• Salt
• 2 x 400 grams tin of Pilchards in Tomato Sauce
• 2 Tbsp olive oil
• ½ onion, finely chopped 3 cloves garlic, finely chopped
• 1.5 Tbsp curry powder (mild, medium or hot)
• ½ tsp chilli powder
• 3 Tbsp mayonnaise
• 2 Tbsp chutney
• 2 Tbsp chopped parsley
• ¾ cup panko breadcrumbs
• 1 egg
• ground black pepper
• ***Chutney Mayonnaise
• 1 cup mayonnaise
• ¼ cup chutney
• ***Crumb
• ½ cup flour
• 2 eggs
• 1 cup breadcrumbs
• 500-750ml canola oil