Georgina Hayden served up tasty fish keftedes with herby rice and vermicelli on Saturday Kitchen.<\/p>\n
The ingredients for the keftedes are: \u00bd tsp fennel seeds, roughly ground in a pestle and mortar, \u00bd bunch fresh flatleaf parsley, roughly chopped, 100g fresh breadcrumbs, 600g white fish fillets (such as cod, haddock or pollock), skin removed and boneless, cut into chunks, 2 large free-range eggs, olive oil, for frying, 4 spring onions, trimmed and finely sliced, 2 garlic cloves, finely chopped, 2 tsp French mustard, 400ml cr\u00e8me fra\u00eeche, 1 tbsp capers, \u00bd bunch fresh dill, finely chopped, to garnish, salt and freshly ground black pepper.<\/p>\n
For the herby rice and vermicelli: 275g basmati or long-grain rice, 30g unsalted butter or 3 tbsp olive oil, 100g vermicelli, broken into 2\u20133cm pieces, 400ml vegetable or chicken stock, \u00bd tsp sea salt and 2 bunches fresh soft herbs, such as flatleaf parsley, coriander or mint, finely chopped.<\/p>\n