These Moroccan fish cakes can be served as a first course with green salad leaves. They also make good finger food for a party. Use cod, haddock, or another firm white fish.

　　

Ingredients

makes 15 fish cakes

　　1 pound firm, white fish fillets, skinned

　　1 1/2 teaspoons ground cumin

　　Good pinch of chili pepper

　　1/2 to 1 teaspoon salt

　　3 garlic cloves, crushed

　　1 egg, beaten lightly

　　Peel of 1/2 to 1 preserved lemon, finely chopped (see page 7) (optional)

　　Handful of chopped flat-leafed parsley or cilantro, or a mix of both

　　About 5 tablespoons all-purpose flour

　　Olive oil for deep-frying

　　To garnish: 1 lemon, cut into wedges

　　

Step 1

Cut the fish fillets into pieces and put them in the food processor with the rest of the ingredients except the flour and oil. Process for about 5 seconds only, until it is finely chopped and the ingredients are well mixed. It is important not to let it turn into a paste.

　　

Step 2

Sprinkle the flour onto a plate. Wet your hands, take a lump of the fish mixture the size of a small egg, roll it into a ball, and flatten it. Do the same with the rest of the mixture, then turn the fish cakes in the flour to cover them all over.

　　

Step 3

Shallow-fry the cakes in hot oil until browned, turning them over once. Lift them out and drain on paper towels. Serve hot or cold, accompanied by lemon wedges.

　　

variation

Step 4

You can use the same fish mixture as above to make balls rather than cakes. These are very good poached in a tomato sauce. For the sauce, fry 4 to 5 finely chopped garlic cloves in 2 tablespoons olive oil for a moment or two, add 2 pounds peeled and chopped tomatoes, 1 to 2 teaspoons sugar, salt, a pinch of chili pepper, and cook for 10 minutes. Roll the fish mixture into balls, drop them into the sauce, and simmer for 5 minutes.

　　Arabesque