Moroccan Fish Cakes with Minted Yoghurt
Prep: 20 minutes
Cook: 20 minutes
Cook: 20 minutes
Medium
Serves 4 people
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.
Ingredients
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650g Cod/Pollock/Haddock
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Zest of 1 Lemon
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5cm piece ginger micro planed
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50g Panko Breadcrumbs
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2 Eggs
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1 clove of Garlic, microplaned
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120g (2/3 Jars) Tagine Paste
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Small bunch of Spring Onions, sliced
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Small bunch of Coriander
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100g Sesame Seeds Black and White
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250g Yoghurt
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Small bunch of Mint
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1 Tbs Moscatel Vinegar
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Vegetable oil to fry
Method
- Step 0: 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.
- Step 1: 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.
