Mini Saffron Fish Cakes with Minty Cucumber Salad

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Preparation info

  • Serves

    Four

    • Difficulty

      Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Mint-scented cucumber salad makes a superbly refreshing accompaniment for these spicy fish cakes. This is an excellent dish for Shabbat lunch, as it may be eaten cold. Served hot, the fish cakes are crisp and delicious and taste of the Maghreb.

Ingredients

  • 450 g/1 lb white fish fillets, such as sea bass, ling or haddock, skinned and cut into chunks
  • 10

Method

  1. Make the salad in advance to allow time for chilling before serving. Combine the salad ingredients. Chill until ready to eat.

  2. To make the fish cakes, put the fish in a food processor. Add the harissa, preserved lemon, coriander, egg,