Wide view of golden anchovy cakes on a coastal Georgian table.

Yield4 servings (12 cakes)

Serving basis3 cakes per serving

DifficultyModerate; shaping and batch cooking need a little care

Dietary classificationPescatarian; contains finfish

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The dish

About Ajarian Battered Anchovy Cakes with Rice and Greens

Small Black Sea anchovies folded into crisp griddle cakes with rice, fine cornmeal, beet greens and tart barberry infusion.

Ajarian-style anchovy cakes combine small fish with cooked rice, corn flour hydrated in barberry infusion, beet leaves, parsley, cilantro, pepper and salt, then cook on a heated griddle or pan. This version shapes the mixture into thin cakes so they brown evenly and are easy to turn.

The mixture should be soft and cohesive rather than dough-like. A short rest lets the fine cornmeal take up the strained barberry infusion, while cooked rice and chopped greens help the cakes hold together. Keep them about 1 cm thick and leave the first side undisturbed until a browned crust has formed; this makes turning less likely to break them.

Small anchovies suit this preparation. Ask the fishmonger to remove heads and guts if that service is available, then check each fish for loose bones and pat it dry. Large anchovies can be chopped into short pieces, but the fish should remain distributed through every cake rather than becoming a separate topping.

The method uses a skillet or flat griddle and shallow-frying oil, not a deep fryer. Work in batches and keep the pan at medium heat: very high heat can darken the cornmeal before the fish is cooked through, while a crowded pan cools quickly and softens the crust. Use a thermometer to confirm the centre reaches 63 °C (145 °F).

Cook the dish

Ingredients

Ajarian Battered Anchovy Cakes with Rice and Greens

Barberry infusion

15 gdried barberries
180 mlboiling water; strain and measure 120 ml infusion

Rice

55 gshort-grain rice, rinsed
110 mlwater

Cakes

400 gcleaned small fresh anchovies, heads and guts removed; butterflied, rinsed briefly and patted dry
100 gbeet greens, tough stems removed, finely chopped
20 gfresh parsley, finely chopped
20 gfresh cilantro, finely chopped
100 gfine corn flour or fine cornmeal
160 gcooked rice from the amount above
4 gfine salt
1 gground black pepper
30 mlsunflower oil, plus up to 15 ml for later batches

Method

Steep the barberries. Pour 180 ml boiling water over the dried barberries. Steep for 15 minutes, then strain; measure 120 ml infusion. Discard the berries.
Cook the rice. Put the rinsed rice and 110 ml water in a small covered pan. Bring to a boil, lower the heat and simmer until tender and the water is absorbed, about 12–15 minutes. Rest covered for 5 minutes, then cool slightly; weigh 160 g for the cakes.
Hydrate the corn flour. Stir the measured barberry infusion into the corn flour in a large bowl until no dry pockets remain. Leave it for 15 minutes. Meanwhile, clean and pat dry the anchovies if needed, remove any loose bones, and finely chop the beet greens, parsley and cilantro.
Mix and shape. Fold the rice, greens, parsley, cilantro, salt, pepper and anchovies through the hydrated corn flour. Leave the mixture for 10 minutes. Shape it into 12 evenly sized cakes about 7 cm wide and 1 cm thick, distributing the fish through each one.
Griddle the cakes. Heat 30 ml sunflower oil in a heavy 28–30 cm skillet or on a flat griddle over medium heat. Add only as many cakes as fit with space around them. Cook for 3–4 minutes on each side; turn once the underside has formed a firm brown crust. Cook the remaining cakes in batches, adding up to 15 ml more oil as needed. Insert an instant-read thermometer sideways into the centre of a cake and make sure it reaches at least 63 °C (145 °F). Serve hot.

Practical guidance

Fish choice. Use small fresh or refrigerator-thawed anchovies, cleaned by the fishmonger if possible. If larger anchovies are used, chop them into short pieces so each cake binds and cooks evenly.

Texture. If the mixture feels loose, wait 5 minutes before shaping so the cornmeal absorbs the liquid. If very dry, add barberry infusion 1 teaspoon at a time.

Storage. Refrigerate leftovers within 2 hours at or below 4 °C. Use within 1–2 days and reheat until the centre reaches 74 °C (165 °F).

Nutrition per serving

Estimated nutrition per serving

Serving size: 3 cakes (one quarter of the batch). Energy: about 350 kcal. Carbohydrate: 33 g. Protein: 24 g. Fat: 15 g. Fibre: 3 g. Sodium: 560 mg. These are estimates from the stated ingredients divided into four servings; fish size, product composition and oil retained during griddling can change the final values.

Allergens and safety

Contains fish. Keep raw fish separate from ready-to-eat food and clean hands, utensils and surfaces after handling. Cook the center of each cake to 63 °C (145 °F), measured with a food thermometer. Check cornmeal packaging for cross-contact statements if gluten avoidance is required.

To serve

Serve directly from the griddle while the edges are crisp.
Pair with a simple salad or plain bread; the cakes are substantial on their own.

The finished cakes

Expect a browned, lightly crisp outside and a moist centre with anchovy, rice, greens and herbs in each bite.
Rest the cornmeal mixture as directed, keep the cakes thin, and cook them in uncrowded batches for the most reliable texture.