Full Recipe

Moroccan inspired Fish Cakes with carrot salad

Last weekend our daughter Emma was here from Sydney. As we often do, she and I were talking about meals that we’d recently cooked. We’ve both been doing things with wedges of iceberg lettuce and of course fish. A few nights ago Emma made Thai fish balls which sounded really easy. Instead of a Thai version I came up with a Moroccan inspired fish cake. I had some carrots in the fridge so came up with a salad with coriander and fresh orange juice vinaigrette.

  • Ingredients (serves 2):
  • Moroccan style Fish Cakes
  • 2 fillets of any white fish, cut into small pieces
  • 1 carrot, grated
  • 1 small red onion or 1 medium, skinned and grated
  • 1 tbsp finely grated fresh ginger
  • 2 tbsps finely chopped coriander
  • 1 egg
  • Salt and pepper
  • Pinch of cayenne pepper (optional)

Method

Place the pieces of fish, grated onion and carrot in a food processor and pulse till the fish is very finely chopped. It doesn’t have to be a totally smooth paste.

Put the fish mix in a bowl and stir in the rest of the ingredients. Cover the bowl and place in the fridge for at least 30 minutes.

After that time divide the mixture into 6, roll each in a ball and flatten.

Dust each in seasoned flour, then into a shallow bowl containing a beaten egg and a little milk and finally into bread crumbs (panko crumbs are good).

Fry in a little oil until both sides are golden. This will take about 5 minutes.

Serve with the following grated carrot salad, iceberg lettuce and garlic aioli with a little harissa added if you like a bit of spice.

  • Grated Carrot Salad
  • 2-3 large carrots, grated
  • Juice of 2 oranges
  • Juice of a lemon
  • Handful of currants
  • Finely chopped coriander
  • Extra virgin olive oil, about 6 tbsps
  • Splash of sherry vinegar
  • Salt and pepper

Method

Put the orange and lemon juices and the currants in a small pot and simmer until reduced to 2-3 tbsps.

Add a splash of sherry vinegar, salt and pepper and olive oil. Whisk. You need to taste the vinaigrette and judge if you need to add more oil.

Toss the carrots and coriander together and place in a bowl. Pour over the vinaigrette making sure you spoon over all the currants that will be sitting in the bottom.