Lemon & Cumin Fish Cakes

Ingredients for 4 people:

  • 500 gr (1 lb) firm white fish or ground beef 6 skinless chicken fillets
  • 1 egg
  • 1 lemon juice
  • 1/2 tbsp harissa paste or powder
  • 1 Tsp ground cumin
  • Handful of flat leaf parsley
  • 3 dash Sea salt and freshly ground black pepper
  • A little olive oil for brushing (Optional)

Preheat the oven to 180°C ( 350°F) . Put all the ingredients except the olive oil in a food processor and blend to a paste. Grease a twelve 2 1/2 inch muffin cups and shape into small patties or put about 2 Tbsp in each muffin cup. Brush a little olive oil on top of each mini cake and bake in the oven for 20 to 25 minutes, until golden on the outside and cooked through.

serve with a crisp lettuce or any other vegetable you like !


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