fish rissoles with hot chilli sauce banner

product used

Lucky Star pilchards in hot chilli sauce

SHARE RECIPE

45

8

10

FISH RISSOLES WITH HOT CHILLI DIPPING SAUCE

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

  1. Pastry:
  2. 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.
  3. 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.
  4. Filling:
  5. Drain the pilchards and roughly break up the fish with a fork (don’t mash). Reserve the sauce for the dipping sauce.
  6. Melt the butter in a frying pan. Add the nutmeg and flour, stirring well for a few seconds.
  7. Add the milk, a little at a time, mixing well. Make sure that no lumps form.
  8. Add the cheese (if using) and pilchards and mix well. Season with salt and pepper. Remove from heat.
  9. 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.
  10. 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.
  11. Hot chilli dipping sauce:
  12. Mix together the hot chilli sauce reserved from the can, tomato sauce and parsley.
  13. Serve the warm rissoles with the dipping sauce.

other recipes you may like

temp

PIE IN MUG

Treat your family with the very first our Pie In Mug recipe, served warm and full of goodness. Prepare this wholesome meal in 7 easy steps.

View Recipe
temp

FISH FRIKKADELS PAP SOUS

A proudly South African dish; our Fish Frikkels, served with pap and sous. Lucky tip: Mix together the pilchards, egg, oats, garlic flakes, spice and sauce until well combined.

View Recipe
temp

CLASSIC PILCHARDS BURGER WITH ATCHAR

As your team fights to victory enjoy our First Classic Pilchard Burger recipe. Lucky tip: Serve with any chips or crisps.

View Recipe

As the coronavirus (COVID-19) continues to spread throughout the world, at Lucky Star we are taking proactive steps grounded in science to protect the safety of our products, our employees, their families and support our communities around the country. As one of the country’s largest Manufacturer of canned food products, we are considered a provider of essential goods. We will thus maintain our production capacity during the remainder of the lockdown period as prescribed by Government.

Click here for full T's & C's

thank you for signing up to our newsletter!