False Fish

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Servings: 4 Difficulty: Intermediate
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Crispy golden patties made from a savory blend of rice and lentils, offering a satisfying meat-free alternative.
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This “False Fish” is a clever and hearty vegetarian dish that mimics the texture and appeal of fried fish steaks using humble pantry staples. The base is a firm, pressed cake of cooked short-grain rice and red lentils, infused with aromatic garlic, onion, and fresh herbs. After chilling overnight to set, the mixture is sliced into thick patties, dipped in egg, coated in breadcrumbs, and pan-fried until deeply golden and crisp on the outside while remaining tender inside. It’s a fantastic way to use up leftover rice and lentils, serving as a delicious main or side dish that appeals to both vegetarians and curious meat-eaters alike.

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False Fish

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 467.8

Description

This "False Fish" is a clever and hearty vegetarian dish that mimics the texture and appeal of fried fish steaks using humble pantry staples. The base is a firm, pressed cake of cooked short-grain rice and red lentils, infused with aromatic garlic, onion, and fresh herbs. After chilling overnight to set, the mixture is sliced into thick patties, dipped in egg, coated in breadcrumbs, and pan-fried until deeply golden and crisp on the outside while remaining tender inside. It&# 226;ÂÂs a fantastic way to use up leftover rice and lentils, serving as a delicious main or side dish that appeals to both vegetarians and curious meat-eaters alike.

Ingredients

Directions

  1. Rinse the short-grain rice and boil in salted water until tender, about 20 minutes; drain well.
  2. In a separate saucepan, simmer the red lentils, chopped garlic, and chopped onion in just enough water to cover until the lentils are soft and most of the water has evaporated.
  3. Once both the rice and lentil mixture are cooked and drained, combine them in a large mixing bowl.
  4. Stir in the chosen herbs and season generously with salt and pepper; mix thoroughly to ensure even distribution.
  5. Pack the mixture firmly into a 2-pint (1.2 litre) pudding basin or similar mold to create a dense, uniform shape.
  6. Place a saucer on top of the mixture in the basin and weight it down with heavy cans or jars; refrigerate overnight to set.
  7. The next day, gently unmold the rice and lentil cake onto a cutting board.
  8. Slice the cake into 4 even steaks or patties.
  9. Lightly beat an egg in a shallow dish and spread breadcrumbs on a plate.
  10. Dip each slice into the beaten egg, ensuring it is fully coated, then roll in breadcrumbs to cover completely.
  11. Heat oil in a frying pan over medium heat; fry the coated slices until golden brown and crisp on both sides, about 3-4 minutes per side.
  12. Transfer to paper towels to drain excess oil, then serve immediately with fresh vegetables and parsley sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 467.8kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 9.5mg1%
Total Carbohydrate 92.2g31%
Dietary Fiber 15.1g61%
Sugars 3.4g
Protein 22.1g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: false fish, lentil patties, rice cakes, vegetarian, vegan option, fried rice, leftover rice, meat alternative, golden crust, herb infused, garlic onion, pan fried, budget friendly, comfort food, british classic, protein rich, easy dinner, crunchy texture, plant based
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