Satsuma-age with a Middle Eastern Twist

Ingredients

In this Middle Eastern adaptation of Satsuma-age, the traditional Japanese seafood fritters, we incorporate a unique blend of Middle Eastern spices such as cumin, coriander, and turmeric. These spices infuse the dish with a warm and aromatic flavor profile, distinct from the original Japanese version. Additionally, fresh herbs like parsley and cilantro are added to enhance the overall taste and provide a vibrant element to the fritters. We alse have the original recipe for Satsuma-age, so you can check it out.

• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 250g (8.8 oz) white fish fillets, deboned 250g (8.8 oz) white fish fillets, deboned
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup fresh parsley, finely chopped 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh cilantro, finely chopped
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a food processor, pulse the shrimp and fish fillets until finely minced.
2. 2.
   In a large bowl, combine the minced seafood, chopped onion, minced garlic, ground cumin, ground coriander, ground turmeric, paprika, cayenne pepper (if using), fresh parsley, fresh cilantro, breadcrumbs, beaten eggs, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small patties, about 2 inches in diameter.
4. 4.
   Heat vegetable oil in a frying pan over medium heat.
5. 5.
   Fry the seafood patties in batches until golden brown and crispy, approximately 3-4 minutes per side.
6. 6.
   Remove the fritters from the pan and drain on a paper towel-lined plate to remove any excess oil.
7. 7.
   Serve the Spiced Seafood Fritters hot as an appetizer or main course. They can be enjoyed on their own or paired with a side of fragrant rice or a crisp salad.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp is peeled and deveined before mincing. Fresh or frozen shrimp can be used, but make sure to thaw frozen shrimp before processing.
• White fish fillets — Choose a mild-flavored white fish such as cod, haddock, or tilapia. Remove any bones and skin before mincing.
• Fresh herbs — Finely chop the parsley and cilantro to evenly distribute their flavors throughout the fritters.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the fritter mixture.
• Serve the Spiced Seafood Fritters with a squeeze of lemon juice for a refreshing citrus twist.
• If you prefer a lighter version, you can bake the fritters in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 200°C (400°F) for approximately 15-20 minutes, or until golden brown.

Serving advice

Serve the Spiced Seafood Fritters as an appetizer or main course. They can be enjoyed on their own or paired with a side of fragrant rice or a crisp salad. Garnish with additional fresh herbs and a squeeze of lemon juice for added freshness.

Presentation advice

Arrange the Spiced Seafood Fritters on a platter, garnished with sprigs of fresh herbs. Serve them alongside a bowl of tangy yogurt sauce or a zesty tomato chutney for dipping.