Moroccan Fish Cakes in Tomato Chermoula Sauce

Fish Cakes are easy to make, delicious, and heartwarming.
These spicy & nutritious Moroccan Fish Cakes in Tomato Chermoula Sauce are sure to be a hit with the whole family.




Prep 20 mins
Cook 40 mins
Ready-in 60 mins


Chermoula Paste:
1 cup fresh coriander
4 cloves garlic
1 Lemon (Juiced)
2 Tbsp White vinegar
1 Tbsp Paprika powder
1 Tbsp Cumin powder
½ tsp Cayenne pepper powder
½ tsp Salt
1 Red Chilli (Chopped)
2 Tbsp Olive oil
Fish Cakes:
1 Cup Fresh coriander
½ Cup Fresh flat-leaf parsley
1 Small Jalapeno pepper
1 Tbsp Crushed garlic
1 tsp Ginger paste
2 tsp Cumin powder
¼ tsp Coriander seeds
1 tsp Paprika powder
Pinch cinnamon powder
½ Lemon (juiced)
3 Tbsp Olive oil
1 Tbsp Chermoula paste
1 Egg
800g Hake fillets (skin removed)
1½ Cups fresh breadcrumbs
1 onion (diced)
1 Tbsp Olive oil
1 Large onion (finely sliced)
2 Tbsp Chermoula paste
½ tsp Salt


Chermoula Paste:
  1. Blend all the ingredients in a food processor until thick paste forms, add more oil if necessary to blend. (This paste freezes well and makes about ½ cup)
    Fish Cakes:
    1. In a food processor, add all the ingredients listed excluding the 1 egg, hake fillets, ½ cup of breadcrumbs, 1 onion, and blend.
    2. Add in the remaining 1 egg, hake fillets, ½ cup of breadcrumbs, and 1 onion and stir, making sure not to make it into a smooth paste. Must be binded but not mushy.
    3. Use a scoop or your hands to form even-sized fish cakes.
    4. Heat a little oil in a frying pan, and lightly fry the fish cakes, just sealing & browning on either side.
    5. When done, leave aside.
      1. Add oil to the pan, then add in the onion and braise until lightly golden.
      2. Add in the Chermoula paste and braise till fragrant.
      3. Add in the Romanita tomato juice, salt, and pepper and simmer for 10-15min until the sauce thickens.
      4. Gently place the fish cakes into the tomato sauce and add very little water, just enough to cover the fish cakes.
      5. Cover the pan and let simmer on low for 10-15min until the fish cakes are firm but bouncy. Garnish with chopped coriander and serve with crusty bread.

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