FISH RISSOLES WITH HOT CHILLI DIPPING SAUCE

  • 45
  • 8
  • 10

Click on the image above for more info

Ingredients

Pastry:
  • 1 cup (250 ml) water
  • 2 tsp (10 ml) butter
  • ½ tsp (2.5 ml) salt
  • 1½ cups (375 ml) flour
Filling:
  • 1 x 400 g can Lucky Star Pilchards in Hot Chilli Sauce
  • 1 Tbsp (15 ml) butter
  • ½ tsp (2.5 ml) ground nutmeg
  • 1 Tbsp (15 ml) flour
  • ½ cup (125 ml) milk
  • 1 Tbsp (15 ml) grated Parmesan cheese (optional)
  • Salt and pepper, to taste
  • 1 egg, beaten
  • 1–2 cups breadcrumbs, for coating
  • Vegetable oil, for frying
Hot chilli dipping sauce:
  • Reserved hot chilli sauce
  • ½ cup (125 ml) tomato sauce
  • 1 Tbsp (15 ml) chopped parsley

Method

Pastry:
  1. Bring the water, butter and salt to the boil in a saucepan. Add the flour and quickly mix well with a wooden spoon, until the mixture forms a ball.
  2. Transfer the dough into a bowl. Slightly wet your hands and carefully knead until smooth (be careful, the dough will be hot). Cover and set aside.
Filling:
  1. Drain the pilchards and roughly break up the fish with a fork (don’t mash). Reserve the sauce for the dipping sauce.
  2. Melt the butter in a frying pan. Add the nutmeg and flour, stirring well for a few seconds.
  3. Add the milk, a little at a time, mixing well. Make sure that no lumps form.
  4. Add the cheese (if using) and pilchards and mix well. Season with salt and pepper. Remove from heat.
  5. Roll the dough out on a clean, floured surface and cut out 7-cm circles. Place a spoonful of the filling in the centre of each circle, bring one end of each circle over the filling to the other end to form a half-moon shape. Press and seal the edges. Dip each rissole in beaten egg, then in breadcrumbs to coat evenly.
  6. Heat the oil in a pan. When hot, carefully fry the rissoles on medium heat until golden brown on both sides. Drain on paper towel.
Hot chilli dipping sauce:
  1. Mix together the hot chilli sauce reserved from the can, tomato sauce and parsley.
  2. Serve the warm rissoles with the dipping sauce.

 

 

SIGN UP TO OUR NEWSLETTER

Sign up to receive regular newsletters containing new recipes, articles, and competition information.

SUBMIT A RECIPE AND WIN

What’s your favourite Lucky Star meal? Share your tasty recipe and go into the monthly draw to WIN a Lucky Star cookbook. Ts and Cs Apply.