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Article: Moroccan style fish cakes

Moroccan style fish cakes

Moroccan style fish cakes

For fish balls : (serve 4 adults)
2lb of your favorite wild catch fish
1/2 bunch of each : cilantro, parsley, dill
2-3 garlic clove
3tbs olive oil
Sprinkle of : turmeric, cumin, smoked paprika, salt & pepper to taste.
Coconut spray
Sauce ingredients:
1 small onion, finely chopped
2 medium size carrots (sliced into 1/2inc circles)
2-3 garlic cloves
3tbs olive oil
3tbs of your favorite tomatoes sauce
2 small cans of chickpeas ( don’t throw the chickpeas water )
1/2 bunch of : parsley, cilantro finely chopped
Fresh Spicy pepper (optional)
Start with my fish tip :
Tip : I always soak my fish in ice water with a splash of lemon juice/ white vinegar, sprinkle of salt ! I am very sensitive to “fishy” taste and this is a game changer!
  1. While your fish is soaking in lemon salt water, start by chopping onion and all the green herbs
  2. After 15-20 minutes dry the fish and chop it into big pieces
  3. Add fish , green herbs & garlic & spices into your food processor, on high until you get it all blended, should look green mostly! Haha ! You might need to repeat this step depending on your food processor size !
  4. Once your got the fish balls mixture, pass it to a large mixing bowl and start to scoop balls, by spoon or by hand , spray a large plate and place your fish balls on it in one layer, let them rest in the fridge for a few minutes
  5. Let’s work on the sauce: On non stick skillet, medium heat , start sauté the onions when they are golden add carrots, chickpeas and spicy pepper ( don’t throw the chickpeas water ! )
  6. Add all spice, tomatoes sauce, 1/2 cup of chickpeas water and mix, bring to boil and cover and simmer low
  7. Take the fish balls out of the fridge and prepare non stick pan, medium high heat , Coconut oil spray and , “fry” each fish ball for 3 minutes each side or until crispy and gold.
  8. You can keep some fish balls without sauce ( my kids favorite) and the rest add to your sauce ( my husband favorite) cover and cook it on low heat for about 45-55 minutes, serve warm always garnish with a squeeze of fresh lemon, drizzle of olive oil & pink salt 💚 enjoy

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