Chermoula Fish cakes

In a food processor, combine the fish fillets, breadcrumbs, parsley, cilantro, garlic, cumin, coriander, paprika, cayenne, salt, and black pepper.

Pulse until the mixture is well combined but still slightly chunky.

Transfer the mixture to a bowl and add the beaten egg. Mix until fully incorporated.

Form the mixture into small patties, about 2-3 inches in diameter.

Heat olive oil in a large skillet over medium heat.

Add the fish cakes to the skillet, cooking in batches if necessary to avoid overcrowding.

Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Remove the fish cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

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

Equipment Needed

Spice Level: