Mini Saffron Fish Cakes with Chilled Sweet Cucumber and Cinnamon Salad from Modern Moroccan by Ghillie Basan

Name: Mini Saffron Fish Cakes with Chilled Sweet Cucumber and Cinnamon Salad from Modern Moroccan by Ghillie Basan
Ingredients: small bunch fresh coriander (cilantro), finely chopped; rind of ½ preserved lemon, finely chopped; 1 egg; 450 g/1 lb white fish fillets, such as sea bass, ling or haddock, skinned and cut into chunks; 10 ml/2 tsp harissa; 15-30 ml/1-2 tbsp orange flower water; 15-20 ml/3-4 tsp sugar; 2.5 ml/½ tsp ground cinnamon; sunflower oil, for frying; 2 cucumbers, peeled and grated; juice of 1 orange; juice of ½ lemon; 5 ml/1 tsp honey; pinch of saffron threads, soaked in 5ml/1 tsp water; salt and ground black pepper

app.ckbk.com

This scented cucumber salad makes a superbly refreshing accompaniment for the fish cakes. Both the fish cakes and salad include the sweet and spicy flavours tha

View Original

Share this recipe:

Ingredients

small bunch fresh coriander (cilantro), finely chopped
rind of ½ preserved lemon, finely chopped
1 egg
450 g/1 lb white fish fillets, such as sea bass, ling or haddock, skinned and cut into chunks
10 ml/2 tsp harissa
15-30 ml/1-2 tbsp orange flower water
15-20 ml/3-4 tsp sugar
2.5 ml/½ tsp ground cinnamon
sunflower oil, for frying
2 cucumbers, peeled and grated
juice of 1 orange
juice of ½ lemon
5 ml/1 tsp honey
pinch of saffron threads, soaked in 5ml/1 tsp water
salt and ground black pepper