Sa-mak koufta ~ Fish Cakes

Serves 6-8

These savory fish cakes are fried just long enough to become light and fluffy. The spices added give them sufficient flavor to be tasty and not too spicy.
A favorite during Ramadan, and on any afternoon visit, the cakes can be made in advance and kept in fridge for up to 24 hours, then fried.

1 1/2 lbs (650gms) hammour or Cha-naad (grouper)
1/2 cup chopped fresh parsley
3 eggs beaten
1 cup bread crumbs
6 cloves garlic
3 tablespoons loomi (lemon juice)
2 onions chopped and browned in a little oil
Salt to taste
1 teaspoon vinegar
1 teaspoon turmeric
2 teaspoons bezar
1 teaspoon baking powder
1/2 teaspoon cumin
Extra breadcrumbs for coating
Corn oil for frying  

Place fish, parsley, onion, eggs, salt, vinegar, spices and breadcrumbs in a bowl and mix well with the hands. Crush the garlic and pound with loomi in a mortar and pestle until the paste is formed: Add to fish mixture and mix well again.
If too wet, add little flour, if too dry, a little cold water. Form the mixture into small cakes approximately 3" (7.5cm) diameter and roll in the breadcrumbs. Deep fry until they turn golden brown. Serve hot.

No comments:

Post a Comment