2 cups cooked Senegalese broken rice, cooled
1 1/2 cups sardines or leftover fish
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 Tbsps mayonnaise
2 Tbsps lime juice
1 clove garlic, crushed
Sriracha dipping sauce (recipe below)
- In a large bowl, mix together the rice, fish, onions and cilantro. In a separate bowl, whisk mayo, egg, lime juice and garlic together until smooth. Add the mayonnaise mixture to the rice and fish. Stir to combine.
- Tip: Use a stick blender to purée 1/4 to 1/2 of the mixture, then mix it with the rest. This helps it stick together better.
- Drop the mixture in a greased, hot skillet by spoonfuls about 1/4 cup each. Pat them out with a spatula to 1/2 inch thick. Add the fish cakes to fill the pan. Cook for 5 minutes on each side or until golden brown. Remove from the pan and set aside.
2 tsps lime juice
2 Tbsps sriracha sauce (or more!)
3/4 cup mayo
1 good handful chopped fresh cilantro
1/8 cup diced onion
- Use a blender, food processor or stock blender to create a smooth or chunky sauce.