Oven-baked fish patties with turmeric rice and mango chutney sauce

Name: Oven-baked fish patties with turmeric rice and mango chutney sauce
Yield: 10 servings
Ingredients: 5 dl jasmine rice; 11 dl water; 1 tsp salt; 2 tsp turmeric; 3 carrots, cut into small pieces; 2 dl chickpeas; 2 dl green peas; 1 dl sweetcorn; 5 dl crème fraîche; 4 tbsp mango chutney; Salt; 10 fish patties; ½ head red cabbage; 50 g fresh parsley; 10 crispbreads with butter; Lime wedges (optional)

10 servings

Fish patties with golden turmeric rice full of vegetables, mango chutney sauce and finely shredded red cabbage salad.

Method

Cook the rice with salt and turmeric according to the packet and leave to rest under a lid for approx. 10 minutes.
Cook the carrots al dente and mix all the vegetables into the rice.
Stir the mango chutney into the crème fraîche and season with salt.
Fry the fish patties for a couple of minutes on each side over medium heat. Then bake in the oven at 200 °C to a core temperature of about 70 °C (7 minutes if thawed, 17 minutes if frozen).
Shred the red cabbage as thinly as possible and serve the fish patties with the vegetable rice, cabbage and mango chutney sauce.

Oven-baked fish patties with turmeric rice and mango chutney sauce

Method

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