Recipe
Arab Fish Cakes
Posted by : unknown
Preparation time : 30 Min
Cooking time : 10 Min
Level of difficulty : Low
Ingredients
4 servings
- 1 1/2 lbs (650gms) hammour or Cha-naad or any other white fish
- 1/2 cup chopped fresh parsley
- 3 eggs beaten
- 1 cup bread crumbs
- 6 cloves garlic
- 3 tablespoons loomi (ripe limes boiled in salt water ) or lemon juice
- 2 onions chopped and browned in a little oil
- Salt to taste
- 1 teaspoon vinegar
- 1 teaspoon turmeric
- 1 teaspoon baking powder
- 1/2 teaspoon cumin
- Extra breadcrumbs for coating
- Corn oil for frying
Preparation
- Wash and clean fish. Break the flesh into small pieces
- Place fish , parsley, onion, eggs, salt, vinegar, spices and breadcrumbs in a bowl and mix well with the hands.
- Crush the garlic and pound with loomi or lemon juice in a mortar and pestle until the paste is formed: Add to fish mixture and mix well again.
- If too wet, add little flour, if too dry, a little cold water. Form the mixture into small cakes approximately 3" (7.5cm) diameter and roll in the breadcrumbs.
- Deep fry until they turn golden brown. Serve hot.
