Mini Moroccan Fish Cakes

These little Moroccan morsels were utterly delicious. I used my one of my favourite spice mixes “ras el hanout”. It blends some 14 spices to create a wonderfully rich and complex flavour. Unfortunately, I ‘tested’ too many before serving to my guests – leaving them with fewer each than I had planned. I simply beefed up the salad component to compensate – nobody was any the wiser.


500g firm white fish (cod, haddock, ling, flat head)
1 tablespoon fresh flat-leaf parsley (chopped)
1 tablespoons fresh coriander (chopped)
1 1/2 teaspoons ‘ras el hanout’ (or cumin if you can’t find it)
1 teaspoon lemon zest
1/2 teaspoon salt
freshly ground black pepper
1 egg (lightly beaten)
3 cloves garlic (finely chopped)
4 tablespoons plain flour

Remove and discard the skin (if any) from the fish, chop the flesh into small pieces. Add to a food processor. Add all the other ingredients except the flour. Blend the mixture for 5 seconds only – the mixture should NOT be a paste. Mix well with a spoon to fully combine.

Sprinkle half the flour on a large plate and season with salt & pepper. Take out a tablespoon of the fish mixture and mould it into a ball with your hands. Roll the ball in the flour and pat off the excess flour. Gently flatten the fish ball into a small pattie. Set aside and repeat using the remaining mixture adding more flour if necessary.

Pour in 3 tablespoons of olive oil into a frying pan over a medium heat. When hot, fry the patties in small batches for 2 minutes each side until browned. Add more oil if needed. Drain on paper towels.

Serve hot or cold. I served them as a starter on a bed of spinach leaves with cherry tomatoes, mint and parsley with a simple freshly made tomato sauce drizzled over.

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