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Moroccan fish cakes with minted cucumber salad & hot sauce


  • Heat a little oil in a heavy-bottomed pot and gently sauté the chillies, carrot, red onion and capsicums with ½ tspn chilli flakes until soft, stirring now and again.
  • Then add 100 ml water, 50 ml vinegar, 50 gm sugar, the saffron and a good pinch of salt. Turn the heat down, toss well and gently cook until very tender, adding a little more water if needed.
  • At the same time, coarsely process the coriander, preserved lemon, garlic and cumin with 1 tspn chilli flakes, a decent amount of seasonings and the egg.
  • Add the fish and process, scraping down the sides with a spatula as you do so. Then transfer the mixture to a bowl and refrigerate.
  • Peel the cucumber, cut it in half lengthways, seed and finely slice. Then toss it with the mint, 4 tspn each vinegar and sugar, a good slurp of oil and seasonings. Set aside.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Form the fish mixture into patties using small pastry cutters and dust them with flour.
  • Heat a layer of oil in a large heavy-bottomed pan, that can go into the oven, and seal the patties on one side. Then turn them over and cook in the oven for about 7-8 mins.
  • Serve the patties with a mound each of the sauce and the cucumber salad on the side.
  • from “Food from Plenty by Diana Henry


  • olive oil
  • 2 small red chillies, seeded & chopped
  • 1 medium carrot, chopped
  • 1 small red onion, chopped
  • 2 red capsicums, cored, seeded & sliced
  • 1½ tspn dried chilli flakes
  • white wine vinegar
  • caster sugar
  • a good pinch of saffron (optional)
  • sea salt & freshly ground pepper
  • 3 tbsp coarsely chopped fresh coriander
  • ½ preserved lemon peel, chopped
  • 3 large garlic cloves, crushed
  • 3 tspn ground cumin
  • 1 large egg
  • 700 gm fillets of any fish, cubed
  • 1 large continental (telegraph) cucumber
  • 2 heaped tbsp chopped fresh mint
  • plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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