Here is a classic Moroccan recipe for meatballs (kofte) made with fish that include two classic North African flavours, harissa and preserved lemons.
This will make a light main meal, if accompanied by a salad, a more substantial main meal if accompanied by tabbouleh or can be served as a snack or starter. I like to serve these amongst other finger food for a New Year party.
Go to the printable version of the recipe
1 garlic clove, finely chopped
1 tbsp coriander seeds, crushed
1 tsp paprika
450g (1 lb) firm white fish fillets (such as hake, snapper, sea bream (porgy), or cod), skin and bones removed
skin of 1⁄2 preserved lemon, any white pith removed and skin finely diced
4 spring onions (scallions), thinly sliced
1⁄2 bunch of fresh coriander (cilantro), coarsely chopped
2 tsp harissa
1 egg
juice of 1⁄2 lemon
vegetable oil for frying
salt and freshly ground black pepper, to taste
Cube the fish, place in a food processor with the cooked spice mix, preserved lemon skin, spring onions and coriander. Crack in the egg and spoon in the harissa. Season with salt and freshly-ground black pepper.
Add half the lemon juice, pulse to chop then process the mixture until smooth.
Heat vegetable oil in a large frying pan over medium heat. Cook a little of the fish mix and taste. Adjust the seasoning and add more lemon juice, if needed. Divide the fix mixture into 16 equal portions and roll these into balls.
Cook the fish cakes in the hot oil in batches, turning them frequently until nicely browned all over. Remove with a slotted spoon and drain on kitchen paper.
Serve with a crisp salad, as a starter or with tabbouleh. You can blend 1 tbsp harissa into 4 tbsp yoghurt as a dipping sauce to accompany.
This will make a light main meal, if accompanied by a salad, a more substantial main meal if accompanied by tabbouleh or can be served as a snack or starter. I like to serve these amongst other finger food for a New Year party.
Go to the printable version of the recipe
Kofte Samak (Moroccan Harissa Fish Cakes with Preserved Lemon) Recipe
Ingredients:
1 tbsp olive oil1 garlic clove, finely chopped
1 tbsp coriander seeds, crushed
1 tsp paprika
450g (1 lb) firm white fish fillets (such as hake, snapper, sea bream (porgy), or cod), skin and bones removed
skin of 1⁄2 preserved lemon, any white pith removed and skin finely diced
4 spring onions (scallions), thinly sliced
1⁄2 bunch of fresh coriander (cilantro), coarsely chopped
2 tsp harissa
1 egg
juice of 1⁄2 lemon
vegetable oil for frying
salt and freshly ground black pepper, to taste
Method:
Heat the olive oil in a small pan. Add the garlic and coriander seeds an toast for about 2 minutes, or until aromatic. Stir in the paprika then take off the heat.Cube the fish, place in a food processor with the cooked spice mix, preserved lemon skin, spring onions and coriander. Crack in the egg and spoon in the harissa. Season with salt and freshly-ground black pepper.
Add half the lemon juice, pulse to chop then process the mixture until smooth.
Heat vegetable oil in a large frying pan over medium heat. Cook a little of the fish mix and taste. Adjust the seasoning and add more lemon juice, if needed. Divide the fix mixture into 16 equal portions and roll these into balls.
Cook the fish cakes in the hot oil in batches, turning them frequently until nicely browned all over. Remove with a slotted spoon and drain on kitchen paper.
Serve with a crisp salad, as a starter or with tabbouleh. You can blend 1 tbsp harissa into 4 tbsp yoghurt as a dipping sauce to accompany.
Printable version of the Recipe
morocco, fish, chillies, fishcakes, snacks
Fish
Morocco
Kofte Samak (Moroccan Harissa Fish Cakes with Preserved Lemon)
https://fabulousfusionfood.blogspot.com/2019/05/kofte-samak-moroccan-harissa-fish-cakes.html
Kofte Samak (Moroccan Harissa Fish Cakes with Preserved Lemon). This is a classic Moroccan recipe for white fish fishcakes bound with egg and flavoured with harissa and preserved lemon. These make a light supper and are excellent finger food.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQ3tsXtt6Dlno5SopgGtlYBdA408gCAiV-qS9-0MUofC8rdo1yYgnpAo8AOKZa3r72zr_ZLXZ0fgbfL7qSsUYqV12_AwMcIfjUes45Cv3MkT_KPg0qXQtVEU9VVlAnJkPs25Qi4Dmz50/s1600/kofte-samak.png
2019-05-05
Yield: 4–6
Kofte Samak (Moroccan Harissa Fish Cakes with Preserved Lemon)
Kofte Samak (Moroccan Harissa Fish Cakes with Preserved Lemon). This is a classic Moroccan recipe for white fish fishcakes bound with egg and flavoured with harissa and preserved lemon. These make a light supper and are excellent finger food.
prep time: 15 mins
cook time: 20 mins
total time: 35 mins
Ingredients:
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 tbsp coriander seeds, crushed
- 1 tsp paprika
- 450g (1 lb) firm white fish fillets (such as hake, snapper, sea bream (porgy), or cod), skin and bones removed
- skin of 1⁄2 preserved lemon, any white pith removed and skin finely diced
- 4 spring onions (scallions), thinly sliced
- 1⁄2 bunch of fresh coriander (cilantro), coarsely chopped
- 2 tsp harissa
- 1 egg
- juice of 1⁄2 lemon
- vegetable oil for frying
- salt and freshly ground black pepper, to taste
Method:
- Heat the olive oil in a small pan. Add the garlic and coriander seeds an toast for about 2 minutes, or until aromatic. Stir in the paprika then take off the heat.
- Cube the fish, place in a food processor with the cooked spice mix, preserved lemon skin, spring onions and coriander. Crack in the egg and spoon in the harissa. Season with salt and freshly-ground black pepper.
- Add half the lemon juice, pulse to chop then process the mixture until smooth.
- Heat vegetable oil in a large frying pan over medium heat. Cook a little of the fish mix and taste. Adjust the seasoning and add more lemon juice, if needed. Divide the fix mixture into 16 equal portions and roll these into balls.
- Cook the fish cakes in the hot oil in batches, turning them frequently until nicely browned all over. Remove with a slotted spoon and drain on kitchen paper.
- Serve with a crisp salad, as a starter or with tabbouleh. You can blend 1 tbsp harissa into 4 tbsp yoghurt as a dipping sauce to accompany.
© Dyfed Lloyd Evans
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