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.
@Mama_Taught_Me_Well
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Ingredients
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)
Sauce:
1 Tbsp Olive oil
1 Large onion (finely sliced)
2 Tbsp Chermoula paste
½ tsp Salt
1 Box ZZ2 100% Romanita Tomato Juice
Method
Chermoula Paste:
- 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:
- In a food processor, add all the ingredients listed excluding the 1 egg, hake fillets, ½ cup of breadcrumbs, 1 onion, and blend.
- 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.
- Use a scoop or your hands to form even-sized fish cakes.
- Heat a little oil in a frying pan, and lightly fry the fish cakes, just sealing & browning on either side.
- When done, leave aside.
Sauce:
- Add oil to the pan, then add in the onion and braise until lightly golden.
- Add in the Chermoula paste and braise till fragrant.
- Add in the Romanita tomato juice, salt, and pepper and simmer for 10-15min until the sauce thickens.
- Gently place the fish cakes into the tomato sauce and add very little water, just enough to cover the fish cakes.
- 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.
