Crispy Rice Patties with Smoked Mackerel and Quick-Pickled Onion

Instructions

1. 1

   Cook the rice

   Rinse the rice in a sieve until the water runs almost clear. Put it in a saucepan with 360 ml of water and 3 g of salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes to finish steaming.

   
2. 2

   Pickle the onion and cool the rice

   Cut the onion into thin half-moons. In a bowl, mix the vinegar, 60 ml of water, sugar, and 2 g of salt. Add the onion and leave it to pickle for at least 15 minutes. Spread the cooked rice on a plate or baking tray and cool it for 10 minutes, until it is still slightly warm but no longer steaming.

   
3. 3

   Prepare the patties

   Stir the egg, flour, grated cheese, 1 g of salt, and black pepper into the slightly cooled rice. Divide the mixture into 8 equal portions and, with damp hands, shape them into patties about 1.5 cm thick. If they fall apart when pressed, mix the mixture thoroughly again so the rice binds with the egg.

   
4. 4

   Mix the mackerel spread

   Break the mackerel into small pieces and check carefully for any remaining bones. Mix it with the Greek yogurt, lemon juice, and chopped dill. Taste; smoked fish is often salty, so do not add any more salt.

   
5. 5

   Fry and serve

   Heat the oil in a large frying pan over medium heat. Fry the patties in a single layer, in two batches if needed to fit the pan, for about 3–4 minutes on each side. Turn them only once the underside is firm and golden brown. Serve warm with the mackerel spread and drained pickled onion.