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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Light and crispy, with tons of sweet, spicy flavor in these small fish cakes. A chef friend of mine made these and was kind enough to pass on the recipe. Excellent when served with the Spanish Cucumber salad. Ingredients:
1 lb white fish fillets (sea bass, ling, or haddock) skinned and bones removed, and cut into chunks. |
2 tsp harissa |
rind of 1/2 lemon, finely chopped (recipe actually calls for preserved lemon rind) |
small bunch of fresh coriander (cilantro) finely chopped. |
1 egg |
1 tsp clear honey |
pinch of saffron threads soaked in 1 tsp hot water |
1 tsp sunflower oil |
salt and ground black pepper |
Directions:
1. Set the oven to Low.
2. Put the fish in a food processor, add the harissa, lemon rind, chopped coriander, egg, honey, saffron with its soaking water, salt, and pepper.
3. Whiz the mixture until smooth.
4. Divide the mixture into 18 equal portions.
5. Wet your hands with cold water to prevent the mixture from sticking, then roll each portion into a ball and flatten in the palm of your hand.
6. Heat the oil in a large non-stick pan and fry the fish cakes in batches, until golden brown on each side.
7. Drain the fish cakes on paper towel on a plate in the warm oven. to keep the cakes hot till all are ready to be served.
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