Mediterranean Fishcake with lime and yoghurt
This week’s recipe is from chef Yotam Ottolenghi’s cookbook ‘Simple’. I’ve made a couple of slight changes, especially the amount of salt. Overall, it’s a great, refreshing fishcake full of Mediterranean flavours. It’s very easy to make too! Highly recommend!
Suitable for people with type 2 diabetes, high blood pressure, high cholesterol and for weight management.
Ready in 40 mins
- 400-450g white fish fillet skin off, cut into 2-3cm chunks
- 3 garlic cloves, roughly diced
- 1 large egg
- 2 tsps cumin seed
- 2 limes, zest finely grated, then cut into wedges
- 20g coriander, finely chopped
- 120g plain Greek yoghurt
- 1/3 tsp Salt
- 4 tsps olive oil
- Place the fish, garlic and egg in a food processor with 2 tsp of cumin, Three-quarters of the lime zest and 1/3 tsp salt. Blitz until the fish forms a rough paste, then transfer to a medium bowl. Add half the coriander, mix together, then form into 12 round fishcakes.
- Put yoghurt and the remaining lime zest into a small bowl. Mix together and set aside.
- Cook the fishcake in two batches. Heat 2 tsp olive oil in a large non-stick frying pan and place on a medium high heat. Once the oil is hot, add half of the fishcakes and fry 2-3 minutes on each side, until golden-brown and cooked through. Put them aside and repeat this step with the other half of the fishcakes.
- Serve the fishcakes with lime WEDGES and yoghurt sauce.