How to make Moroccan Fish Cakes

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier, while crushed crackers can be less expensive.

white fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly alternative.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a healthier binding agent, and silken tofu can be a cheaper substitute.

Start by preparing the fish; remove skin and bones, then chop it finely.

In a large bowl, combine the chopped fish with 1 cup of bread crumbs.

Add 1 finely chopped onion, 2 cloves of minced garlic, 1/4 cup of chopped parsley, 1 tablespoon of coriander, 1 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of chili powder to the bowl.

Crack 1 egg into the mixture and add the juice of 1 lemon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix all the ingredients thoroughly until well combined.

Shape the mixture into small cakes or patties, about 2 inches in diameter.

Heat 1/4 cup of olive oil in a 12-inch cast iron skillet over medium heat until shimmering.

Carefully add the fish cakes to the skillet, cooking in batches if necessary, ensuring not to overcrowd the pan.

Fry each side for about 3-4 minutes until golden brown.

Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil.

Serve warm with lemon wedges and a dipping sauce of your choice.

Garnish with fresh herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens