Fish kefta

Fish kefta

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

You could also serve these in rolls with salad and harissa mayo.

Ingredients

Quantity Ingredient
1 slice white bread, crusts removed
500g cod or other firm fish fillets
1 1/2 teaspoon ground cumin
1 teaspoon turmeric
2 garlic cloves, crushed
1 egg, beaten
40g fine breadcrumbs
1 lemon, zested
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon fresh coriander, finely chopped
sea salt
freshly ground black pepper
3 tablespoons plain flour, for dusting
extra-virgin olive oil, for frying

To serve

Quantity Ingredient
lemon wedges, to garnish

Method

  1. Soak the slice of bread in a small bowl of water for 5 minutes, then remove and squeeze out all the liquid and transfer to a large bowl.
  2. Add the cod, cumin, turmeric, garlic, egg, breadcrumbs, lemon zest, parsley and coriander tothe bread. Season generously with salt and pepper and combine well. Cover with cling film and refrigerate for at least 30 minutes, then mould the mixture into eight 5cm balls.
  3. Place the plain flour onto a plate, then roll the kefta in the flour to coat.
  4. Heat some olive oil in a large frying pan over medium heat, add the kefta and fry for about 8–10 minutes, turning occasionally, until golden brown and cooked through.
  5. Transfer to a platter lined with kitchen paper then divide between four plates and serve with a wedge of lemon.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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