Fish cakes are one of those family favourites that I make regularly at home. Most of the time I keep them very simply flavoured by adding finely grated carrot and onion and chopped coriander to finely minced fish. I usually serve them with an Asian style slaw or a grated kohlrabi salad. Sometimes I change around the flavourings – in this version I give the fish cakes a Moroccan feeling.
Ingredients (for 4)
4 fillets of fish cut into small pieces – I usually use gurnard
½ medium onion, peeled and roughly chopped
1 small carrot, peeled and grated
1 small piece fresh ginger, peeled and finely grated
2 tbsps finely chopped coriander
½ – 1 tsp ground coriander
½ – 1 tsp ground cumin
Pinch of cayenne pepper
1 tsp salt
Freshly ground pepper
1 medium onion, finely chopped
3-4 cloves garlic, finely chopped
1 tin crushed tomatoes
Rind and juice of 1 lemon
1 cup chicken or fish stock
Pinch of chilli flakes
Finely chopped coriander to garnish
Start with the sauce – heat a little oil in a pan and add the onion. Cook gently till soft without browning. Add the garlic and chilli flakes and stir. Add the stock, lemon juice, rind and tomatoes. Cover and leave to simmer while you make the fish cakes. Add more stock or water if the sauce gets too thick. Taste and adjust the seasoning. If the sauce seems too acidic add a teaspoon of honey or brown sugar.
Place the pieces of fish in a food processor and process till the fish is very finely minced. Put the fish into a bowl. Then process the onion and carrot till they’re very finely blended. Add this to the fish along with the rest of the ingredients. Mix everything together.
Heat some oil in a frying pan. Decide on how big or small you’d like your fish cakes and shape the mix into individual cakes. Dust with flour and brown the fish cakes on each side.
Place the fish cakes into the tomato sauce and cook for about 5-8 minutes turning them over once so they’re coated with sauce.
Serve on a bed of plain couscous and sprinkle with coriander.