I wonder if these fish cakes are not a remnant from Algeria’s French colonial days. They are remarkably plain for an Algerian recipe. Regardless, they are delicious, and make a lovely light meal served with a green salad. They are also great for picnics.
SERVES: 4
INGREDIENTS:
- 10½ ounces (300 g) potatoes, peeled and cut into medium chunks
- Sea salt
- 14 ounces (400 g) whitefish fillets
- ¼ lemon
- 6 tablespoons (90 g) unsalted butter, plus more for frying the fish cakes
- 3 medium onions (1 pound/450 g total), grated on the fine side of a grater
- A few sprigs flat-leaf parsley, most of the bottom stems discarded, finely chopped
- 3 organic eggs, beaten
- 1 teaspoon red pepper flakes
- Finely ground black pepper
- Vegetable oil, for shallow-frying
- All-purpose flour, for dredging
INSTRUCTIONS:
- Boil the potatoes in a pot with salted water for 20 to 25 minutes until tender. Drain and mash.
- Boil the fish and lemon in a pot of salted water for 3 minutes until the skin comes off easily. Flake the fish and discard the skin.
- Saute the grated onions and parsley in butter until lightly golden.
- Mix together the mashed potatoes, flaked fish, fried onion and parsley, beaten eggs, pepper flakes, salt, and pepper. Shape into disks and set aside.
- Heat oil in a skillet over medium heat. Dredge the fish cakes in flour and fry for 2 to 3 minutes on each side until golden. Drain on a wire rack and serve hot.
