Fish Cakes with Eggplant Dip - Monjay Mezza

Ingredients

• 1 tub Monjay’s Eggplant Dip
• 2 tbsp Greek yoghurt
• 2 tbsp chopped parsley
• 50g pomegranate seeds
• 2 wedges of preserved lemon, sliced thinly
• Olive oil
• 500g snapper fillets (flake also serves the purpose)
• 1 egg, beaten
• A few sprigs of dill, snipped
• 2 spring onions, finely chopped
• 1 tsp cumin seeds, toasted
• ½ tsp ground tumeric
• Zest of a lemon
• Breadcrumbs, if mixture is too wet