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

650g Cod/Pollock/Haddock

Zest of 1 Lemon

5cm piece ginger micro planed

50g Panko Breadcrumbs

2 Eggs

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

250g Yoghurt

Small bunch of Mint

1 Tbs Moscatel Vinegar

Vegetable oil to fry

Ingredients

650g Cod/Pollock/Haddock

Zest of 1 Lemon

5cm piece ginger micro planed

50g Panko Breadcrumbs

2 Eggs

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

250g Yoghurt

Small bunch of Mint

1 Tbs Moscatel Vinegar

Vegetable oil to fry

1

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.

2

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.

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