Freshly Blogged – Pilchard Frikkadel Paella

Written by Nanima on July 29, 2013 in Easy Recipes

Inspiration behind this recipe: Frikkadel is uniquely South African. I am trying to add a South African flair if possible to recipes I am trying during this challenge. I am trying recipes that I may have never experimented with before and really out of my comfort zone at times. I decided to make a Pilchard frikkadel made with mash patats dipped in rice crumbs, served in a bed of cabbage and green bean paella topped with feta sauce. The aim of my recipes usually is for them to be quick and easy especially for mums like myself who battle to think up kid friendly meals. I really enjoyed the discovery of rice crumbs. It had such a fragrant aroma. Now at least we know what how popped rice is made and how rice crispies are sort of made. The great thing about rice crumbs is that it could be a great alternative to those suffering from gluten allergies and require an alternative to bread crumbs.

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For the pilchard frikkadels:

1 cup PnP brown rice
3 Tbsp flour or more if required
salt and pepper to taste
1 can (400g) Lucky Star Pilchards in Tomato OR Chilli Sauce
1 egg
1 block feta cheese
2 big potatoes, boiled

For the paella and feta sauce:

1 onion, sliced
1 tsp cumin seeds
3 cardamon pods
2 cinnamon sticks
5 peppercorns
3 cloves
1 packet green beans, topped and tailed
1 cabbage, sliced
1/4 tsp turmeric powder
Salt and pepper to taste
1 Tbsp rice crumbs
1 Ina Paarman vegetable stock
1 cup Pnp Brown rice
1 block Pnp feta cheese

For the rice crumbs:

Heat pan and toast rice until golden brown. Once rice is cooled down, either grind it or use a mortar and pestle to and make into rice crumbs.

For the pilchard frikkadels:

Mix in flour and salt and pepper. Add pilchards. Add 1 egg. Add potato mashed

Crumble feta cheese.

Mix everything and make into frikkadels or cutlet shapes. Brush with little oil or dip in beaten egg. Dip in Rice crumbs. Fry on medium heat in little oil until golden brown.

For the paella and feta sauce:

Braise onion in little oil. Add cumin seeds, cardamon pods, cinnamon sticks, pepper corns and cloves. Once onion is golden brown, saute green beans and cabbage.

Add turmeric powder. Add rice crumbs

(Chef’s note: Add half teaspoon ground red chillies and 1 teaspoon fine coriander and cumin, as an optional extra).

Add vegetable stock, brown rice, 1 teaspoon salt, and 2 cups water. Braise for 20 minutes until rice is cooked. Switch of stove and leave lid on rice and let steam for 10 minutes.

Melt some feta until half melted. Serve rice with a pilchard frikkadel and pour a feta sauce over. Garnish with some crumbled feta.

Step by Step Pilchard Frikkadel Paella