Frank's Recipes! Sa-mak koufta (Fish Cakes)

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Sa-mak koufta (Fish Cakes)

Serves 6-8

These savoury fish cakes are fried just long enough to become light and fluffy. The spices added give them sufficient flavour to be tasty and not too spicy. they can be made in advance and kept in fridge for up to 24 hours, then fried.

1 1/2 lbs (650gms) any kind of fish
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
1/2 teaspoon cumin
Extra breadcrumbs for coating
Corn oil for frying

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 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 inch (7.5cm) diameter and roll in the breadcrumbs. Deep fry until they turn golden brown. Serve hot.