Ingredients 200 g fish - I used baby snapper
½ white bread roll
2½ tbsp milk
2 tbsp parsley, chopped
1 egg, beaten
¼ cup plain flour
½ cup breadcrumbs
Oil to shallow fry
For the rice - optional ¼ cup rice
¼ cup plain yogurt
½ tsp milk
½ tsp butter
½ small carrot, finely chopped
Method For the sausages
Process or mince the fish coarsely in a mincer or food processor.
Soak the roll in the milk for about 10 minutes, and then squeeze it out.
Mix the fish and this bread roll together, and add the parsley, HALF the beaten egg, and salt and pepper to taste.
Using your fingers, shape the mixture into long sausages - I made them about 8 cm long by about 2 cm thick, You don't want them too big or they will not cook through quickly.
Carefully, roll the "sausages" in the flour, then in the remaining egg, and lastly in the breadcrumbs.
Heat some oil in a pan and slowly cook the "sausages" until they are a nice golden colour and cooked through.
Drain them on kitchen paper before serving garnished with some parsley sprigs (optional).
For the rice
Cook the rice in a rice cooker or on the stove with about ¾ cups of water until it is cooked.
Leave the rice to cool slightly.
Add the yogurt, a bit of water, the milk, salt to taste, and carrot to the rice, and mix well.
Stir through the butter, and serve with the fish sausages.