Jo Pratt's Moroccan Fishcakes with Harissa Yoghurt Dip
Over a year ago
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Ingredients
- 1 large pinch saffron
- 500g skinless white fish fillets such as cod, haddock, pollock etc
- 35g fresh white breadcrumbs
- 2 garlic cloves, crushed
- 1 ½tsp ground cumin
- ¼tsp ground cinnamon
- ½ lemon, finely grated zest and juice
- 1 small bunch of coriander, roughly chopped
- 1 egg
- sunflower oil for frying
- 150ml Greek yoghurt
- 1tbsp harissa paste
- 1 small bunch of mint leaves. finely chopped
Accompaniment
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Description
A canapé should be small enough to be eaten in one delicious bite, and many of the nicest canapés are, in essence, miniature meals.
Method
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1
To prepare the fishcakes, soak the saffron in 1tbsp of warm water for about 30 minutes. In the meantime, make the dip by just mixing everything together and transferring the mixture to a 18serving dish.
Cut the fish into chunks and place in a food processor with the saffron and its soaking water, breadcrumbs, garlic, cumin, ground cinnamon, lemon juice and zest, coriander, egg and a good helping of salt and pepper. Blitz until smooth.
Divide the mixture into about 18 portions and, using wet hands, roll each one into a ball and flatten in the palm of your hand.
Heat a couple of tablespoons of oil in a large frying pan.
Fry the fishcakes in batches for a couple of minutes each side until golden.
Drain on kitchen paper while making the rest. Serve the fishcakes hot with a bowl of the harissa dip on the side.
Chef's Tips
PREPARE AHEAD
Once the fishcakes have been shaped, they can be kept in the fridge for 24 hours, before being fried at the last minute. The dip can be made well beforehand as well and kept in the fridge
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