Recipe

Mini Saffron Fish Cakes Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 1 year, 10 months ago Light and crispy, with tons of sweet, spicy flavor in these small fish cakes. A chef friend of mine made these and was kind enough to pass on the recipe. Excellent when served with the Spanish Cucumber salad. Prep:25m Cook:15m Servings:6	Wolfpackjac
	sweet spicy fish cakes

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Ingredients

1 lb white fish fillets (sea bass, ling, or haddock) skinned and bones removed, and cut into chunks.

2 tsp harissa

rind of 1/2 lemon, finely chopped (recipe actually calls for preserved lemon rind)

small bunch of fresh coriander (cilantro) finely chopped.

1 egg

1 tsp clear honey

Pinch of saffron threads soaked in 1 tsp hot water

1 tsp sunflower oil

salt and ground black pepper

Directions

Set the oven to Low.

Put the fish in a food processor, add the harissa, lemon rind, chopped coriander, egg, honey, saffron with its soaking water, salt, and pepper.

Whiz the mixture until smooth.

Divide the mixture into 18 equal portions.

Wet your hands with cold water to prevent the mixture from sticking, then roll each portion into a ball and flatten in the palm of your hand.

Heat the oil in a large non-stick pan and fry the fish cakes in batches, until golden brown on each side.

Drain the fish cakes on paper towel on a plate in the warm oven. to keep the cakes hot till all are ready to be served.

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Comments

lunasea 1 year, 10 months ago said:
Another saver - sounds wonderful! Thanks...=)

kukla 1 year, 10 months ago said:
This one really sounds like it's a winner! Love that saffron! I've never heard of adding harissa to a fish cake, but I bet it works tremendously!
Great post, with thanks, WPJ :)

merlin 1 year, 9 months ago said:
Sounds "howling good", Wolfy.

kidaria 1 year, 8 months ago said:
Wow - sounds yummy!

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