Jersey Royal Potato and Smoked Mackerel Kedgeree Arancini with Curry Mayo

A delightful fusion of British kedgeree and Italian arancini, featuring Jersey Royal potatoes, smoked mackerel, and a creamy curry mayonnaise.

Prep Time

20 minutes

Total Time

55 minutes

Calories

752 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.09/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Jersey•British•Italian•Indian

Main Ingredient:

Fish•Rice

Mood:

Comfort Food•Healthy

Ingredients

Servings

300gCooked Arborio Rice(Leftover risotto works well, or cook some rice with a little saffron for flavour and colour.)

£1.50

250gJersey Royal Potatoes(Boiled until tender, then diced)

£1.75

200gSmoked Mackerel Fillets(Skin removed, flaked)

£3.00

2Hard-boiled Eggs(Diced)

£1.20

0.5Onion(Finely chopped)

£0.30

2tbspFresh Parsley(Chopped)

£0.40

25gButter

£0.30

500mlVegetable Oil(For deep frying)

£1.20

100gPlain Flour

£0.15

2Eggs(Beaten)

£1.20

150gBreadcrumbs(Panko breadcrumbs for extra crunch)

£0.60

100mlMayonnaise

£0.45

1tspCurry Powder(Adjust to taste)

£0.10

1tspLemon Juice

£0.05

to tasteSalt

£0.05

to tasteBlack Pepper

£0.10

Total Cost

£12.35

£3.09 per serving

Instructions

1.
Prepare the Kedgeree Filling: Gently sauté the chopped onion in butter until softened. Add the diced Jersey Royal potatoes, flaked smoked mackerel, and diced hard-boiled eggs. Stir in the chopped parsley and season with salt and pepper to taste. Mix well.
2.
Combine Rice and Filling: In a large bowl, combine the cooked arborio rice with the kedgeree filling. Mix thoroughly to ensure the ingredients are evenly distributed.
3.
Shape the Arancini: Take a generous tablespoon of the rice mixture and form it into a ball. Make a small indentation in the center and stuff it with a small cube of cheese (optional). Close the indentation and shape the ball evenly. Repeat until all the mixture is used.
4.
Prepare the Breading Station: Set up three shallow dishes. In the first dish, place the plain flour. In the second dish, place the beaten eggs. In the third dish, place the breadcrumbs.
5.
Bread the Arancini: Roll each arancini ball in the flour, ensuring it is fully coated. Then, dip it in the beaten egg, allowing any excess to drip off. Finally, coat it thoroughly in the breadcrumbs.
6.
Deep Fry the Arancini: Heat the vegetable oil in a frying pan or deep fryer to 180°C (350°F). Carefully lower the arancini into the hot oil, a few at a time, and fry for 3-4 minutes, or until golden brown and crispy. Remove the arancini with a slotted spoon and place them on a baking tray lined with paper towels to drain any excess oil.
7.
Make the Curry Mayonnaise: In a small bowl, combine the mayonnaise, curry powder, and lemon juice. Mix well until smooth and creamy.
8.
Serve: Serve the Jersey Royal potato and smoked mackerel kedgeree arancini hot with the curry mayonnaise for dipping.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (330g)

752 kcal / 3146 kJ

Carbs

59g

23% of RDA

Fat

45g

64% of RDA

Protein

26g

52% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

578 mg

25% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a richer flavour, use a fish stock to cook the rice.

If the arancini are not holding their shape well, chill the rice mixture in the refrigerator for 30 minutes before shaping.

To bake the arancini instead of deep-frying, preheat oven to 200°C (400°F). Place breaded arancini on a baking sheet and drizzle with olive oil. Bake for 20-25 minutes, or until golden brown, turning halfway through.

Experiment with different types of fish in the kedgeree, such as haddock or cod.

Adjust the amount of curry powder in the mayonnaise to suit your taste.

Cooking Equipment

Large saucepan

Frying pan or deep fryer

Mixing bowls

Baking tray

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a richer flavour, use a fish stock to cook the rice.

If the arancini are not holding their shape well, chill the rice mixture in the refrigerator for 30 minutes before shaping.

Experiment with different types of fish in the kedgeree, such as haddock or cod.

Adjust the amount of curry powder in the mayonnaise to suit your taste.

Jersey Royal Potato and Smoked Mackerel Kedgeree Arancini with Curry Mayo

Ingredients

Instructions