Moroccan Fish Cakes with Minted Yoghurt
Fish cakes using Belazu Tagine Paste elevates these Moroccan fish cakes, giving a rich and smokey flavour with a hint of ginger. Drizzle with the minted yoghurt to add a cooling contrast and serve with roasted potatoes and a green salad.
Zest of 1 Lemon
5cm piece ginger micro planed
50g Panko Breadcrumbs
1 clove of Garlic, microplaned
120g (2/3 Jars) Tagine Paste
Small bunch of Spring Onions, sliced
Small bunch of Coriander
100g Sesame Seeds Black and White
Small bunch of Mint
1 Tbs Moscatel Vinegar
Vegetable oil to fry
- Cut the fish into 3 to 4 cm chunks. Put in a food processor bowl with all the ingredients except the sesame seeds, yoghurt, vinegar and mint. Pulse until the mixture comes together, and the fish is still slightly chunky, not totally smooth. Pre heat the oven to 180 degrees.
- Fry off a teaspoon of the mixture to check the seasoning and adjust with salt and zest to taste. Form the patties with a cookie cutter or alternatively do by hand. Once the patties are formed, dip them in a bowl of the mixed sesame seeds until coated. Heat 2 tbsp of vegetable oil in a non stick pan on a medium heat. Sear the patties on both sides until golden then move to a baking tray and finish in the oven until firm, around 6 minutes. Chop the mint leaves and add to the yoghurt and the Vinegar. Season with salt to taste and serve with the patties.