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Moroccan fish cakes

Diana Henry from Market Kitchen
A sizzling red pepper sauce is the perfect accompaniment to Diana Henry’s flakey Gurnard fish cakes

Moroccan fish cakes

Method

1. For the pepper sauce: heat the olive oil in a frying pan and lightly fry the peppers, carrot, garlic, shallots and chilli for 2-3 minutes, then reduce the heat, add a splash of water and cover with a lid. Leave to sweat until completely soft.

2. Stir in the rest of the ingredients, cook on a low heat for 10-15 minutes, then leave to cool and purée in a blender until smooth. Set aside.

3. For the fish cakes: place all the ingredients except the flour, oil and sea salt in a food processor and pulse very briefly until well combined – you just want everything to bind together, not to turn the fish into a paste.

4. With floured hands, mould the mixture into little fish cakes.

5. Pour about 4cm of the oil in a frying pan and heat. Fry the fish cakes for about 3-4 minutes on each side, until golden brown and cooked through. (Use one as a tester and look inside to see whether the fish in the middle has cooked.) Drain on kitchen paper and season with sea salt.

6. To serve, pile the fish cakes onto a serving plate and serve with the pepper sauce, coriander leaves and a lemon wedge on the side.

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Serves: 4

Prep: 30 min
Cook: 30 min

Ingredients

For the pepper sauce

2 tbsp Olive oil
2 red peppers, sliced
1 carrot, chopped
1 garlic clove, crushed
2 Shallots, chopped
1 chilli, finely diced
Harissa
1/4 tsp Saffron
50g caster sugar
50ml white wine vinegar
100ml water

For the fish cakes

300g gurnard fish, skinned, bones removed and filleted
3 tsp ground cumin
1/2 tsp chilli flakes
3 garlic cloves, chopped
1 tbsp lemon zest
1 egg, beaten
1 small handful chopped Coriander, or mixture of chopped coriander and chopped parsley
Flour, for shaping and dusting
sunflower or vegetable oil, for frying
sea salt