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.

 

Ingredients

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  

Directions

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.