Spicy Fish Cakes Recipe
Spicy Fishcakes Recipe
3 eggs, beaten
peel of ½ preserved lemon, finely diced
1 teaspoon toasted cumin seeds
large pinch chilli flakes
2 spring onions, thinly sliced
handful coriander, chopped
1 teaspoon salt
700g skinned boned firm white fish fillets, diced 1.5cm
extra virgin olive oil for frying
1 lemon cut into wedges
Put the eggs, polenta and flour into a mixing bowl and beat until smooth.
Stir in the preserved lemon, the cumin seeds, spring onion, coriander, chilli flakes, salt and fish.
Heat some oil in a large frying pan over moderate heat and fry large spoonfuls until bubbles appear in the uncooked surface.
Turn over and fry until cooked through and well browned on the other side.
Drain on paper towels and serve with lemon wedges.