Middle Eastern · Dinner
Fried Fish Cakes with Herbs
Pan-fried cod cakes bound with mashed potato, egg and fresh herbs, seasoned with cumin, coriander and turmeric, shallow-fried to a golden crust. Served with lemon wedge and tahini sauce in the style of Levantine samak cakes.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
25.1gFat
29.6gCarbs
2.4gSugar
4.3gFiber
810mgSodium
246mgChol
4.1gSat Fat
980mgPotassium
115mgCalcium
3.6mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Poach the cod fillet in simmering water for 6–8 minutes until it flakes easily, then drain and cool slightly.
2
Build
Flake the cod and mash the potato together, fold in parsley, cilantro, scallions, garlic, cumin, coriander and turmeric until combined.
3
Fold
Stir the beaten egg and flour into the fish mixture until it holds together as a thick paste, then season with salt and pepper.
4
Chill
Cover and refrigerate the mixture for 15 minutes until it firms up.
5
Fry
Heat olive oil in a nonstick skillet over medium heat, fry the cakes for 3–4 minutes per side until golden and crisp.
6
Plate
Transfer the fish cakes to a plate and serve with lemon wedge and tahini sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g cod fillet
- 22 small potato (about 120g)
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp cilantro
- 44 scallions
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp coriander, ground
- 1/2 tsp1/2 tsp turmeric, ground
- 22 small eggs
- 4 tbsp4 tbsp all-purpose flour
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 4 tbsp60ml olive oil, for shallow-frying
- 22 lemon wedge, for serving
- 4 tbsp4 tbsp tahini sauce, for serving
