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Moroccan Fishcakes Recipe

Ingredients for people


    For the cake(s)
  • Pollack steak(s) 140g : 6 whole
  • Whole egg(s) : 1 whole
  • Spring onion(s) : 4 whole
  • Flat leaf parsley : 0.25 bunch
  • Fresh coriander : 0.25 bunch
  • Ground cumin : 1 Tsp
  • Saffron thread(s) : 1 pinch(es)
  • Breadcrumbs : 50 g
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 3 Turn

  • For the sauce
  • Tinned chopped tomatoes : 800 g
  • Red onion(s) : 1 whole
  • Ground coriander : 1 Tsp
  • Ras el hanout : 1 Tsp
  • Flat leaf parsley : 0.25 bunch
  • Red chilli(s) : 1 whole
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Olive oil : 30 ml
  • Rapeseed oil : 40 ml
Method
  • 1For the fishcakes

    Trim any dry ends off the spring onions. Finely chop into slivers.

    Pick and chop the flat leaf parsley.

    Chop the the coriander, including the stalk.

    Skin and pin-bone the Pollock fillet. Chop into large dice, then roughly purée in the food processor.

    Transfer the fish to a mixing bowl, and combine with the egg, breadcrumbs, the chopped herbs, the dried spices, and the salt and pepper.

    Form into approximately 120g patties, and set aside to chill.

  • 2For the sauce

    Peel and finely dice the red onion.

    Pick and chop the leaves of the parsley.

    Top the red chilli, remove the rib and seeds, and chop finely.

    In a large saucepan, heat the olive oil, and fry off the onion.

    When the onions are translucent, add the chilli, and cook for a further minute before adding the dried spices.

    Add the chopped tomatoes, season with salt and pepper, and leave to simmer until the sauce has thickened.

  • 3To serve

    Heat the rapeseed oil in a large frying pan.

    Fry off the fish patties in the hot oil until golden brown on both sides, about 2 minutes.

    Transfer the fish cakes to the simmering tomato sauce, and leave to cook for about 5 minutes.

    When the fish cakes are done, plate up with a generous amount of sauce, and sprinkle with the chopped parsley.

Chef's tip

«Any inexpensive white fish, such as hake, can be used in place of the ling fillets.»

A Moroccan flavoured fish cake served with a spicy tomato sauce.

Rate this recipe :

(8 votes)

  • Preparation  15mins
  • Cooking time  10mins
  • Rest time  0h

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