Rice cake with mackerel

Cooked Rice and Mackerel Pie

Time to cook: 80 minutes

Total Servings: 10

Mackerel Rice Cake is a guarantee of a tasty snack at any celebration or just on the dinner table for your family. A wonderful combination of rice and fish combined with a delicate cheese sauce will delight fish lovers. And for those who are indifferent to fish, it will help them love it. The rice makes this pie nutritious and the fish healthy. An unusual recipe for this tasty, flavorful pie will not leave anyone indifferent. Just make this cake and you're sure to succeed!
Author of the recipe

Ingredients for rice cake with mackerel:

For the base

Rice (Mistral Basmati Rice in sachets) - 3 sachet.
Chicken egg - 2 pcs
Butter - 40 g
Carrots (small) - 2 pcs
Onions - 1 pc
Salt - 1 pinch.
Sugar - 1 pinch.
Black pepper (freshly ground) - 1 pinch.

For stuffing

Canned fish - 1 can.

For stuffing

Milk - 1 glass
Eggs - 2 pcs
Mustard (gritty) - 1 teaspoon
Wheat flour / Flour - 2 tablespoon
Butter - 20 g
Parsley - 4 sprigs.
Dill - 4 sprigs.
Salt - 1 pinch.
Black pepper (freshly ground) - 1 pinch.
Hard cheese - 70 g
Sweet paprika - 1 teaspoon

How to cook mackerel rice cake step by step with photos

	Put Basmati Mistral Rice in boiling water. Cook until soft, about 12 minutes. Then transfer the rice from the sachets to a bowl. Stir in 20g of butter.
	Peel and grate young carrots.
	Peel and dice the onions.
	Mix onions and carrots in a bowl. Add sugar, salt and freshly ground black pepper. Stir in.
	Heat up the remaining 20g of butter in a pan. Spread carrot and onion mixture and fry until golden.
	Combine the rice and vegetables.
	Add eggs and mix well.
	Grease a 20 cm wide mold with butter and sprinkle with flour. Shake off excess flour. Spoon the vegetable rice into a bowl, forming a rim with a spoon.
	Open canned fish, drain off the liquid, and separate it from the bones. Crush the fish with a fork.
	And lay the fish on the rice, flatten it.
	Prepare the filling. Grate cheese on large grater.
	Rinse greens in warm boiling water, dry and finely chop.
	Melt the butter in a saucepan. Add flour and a little milk. Stir with a whisk, gradually adding the remaining milk. Warm the sauce over low heat for about 2 minutes. When the sauce thickens, remove from heat.
	Add greens, eggs, mustard and cheese to sauce. Season with salt and pepper and mix everything well.
	Pour the filling on top of the tins.
	Sprinkle the paprika on the cake. Send the cake to a preheated (180 degrees) oven. Bake for 35-45 minutes.
	When ready, cool the cake a bit. Then gently run a sharp knife along the rim of the cake tin and loosen the cake. Slice the pie into pieces and serve!
	Enjoy!!

Nutritional Value:

Whole Dish:
Calories 9467.5 Calories	Protein 305.8 g	Fat 200.2 g	Carbohydrates 1609.9 g
Per Serving:
Calories 946.8 Calories	Protein 30.6 g	Fat 20 g	Carbohydrates 161 g
100g:
Calories 242.8 Calories	Protein 7.8 g	Fat 5.1 g	Carbohydrates 41.3 g