Algerian-style Spiced Fish Cakes

Ingredients

While the original Thai Tod man pla uses ingredients like red curry paste and fish sauce, this Algerian adaptation replaces them with Algerian spices such as cumin, coriander, and paprika. The flavors are adjusted to suit the Algerian cuisine, giving the dish a unique twist. Additionally, the traditional Thai dipping sauce is substituted with a tangy yogurt sauce, which complements the spices and adds a refreshing element to the dish. We alse have the original recipe for Tod man pla, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, deboned and skinless 500g (1.1 lb) fresh fish fillets, deboned and skinless
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh cilantro, finely chopped 1 tablespoon fresh cilantro, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a food processor, blend the fish fillets until smooth.
2. 2.
   In a large bowl, combine the blended fish, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, paprika, salt, and black pepper. Mix well.
3. 3.
   Shape the mixture into small patties, approximately 2 inches in diameter.
4. 4.
   Place the flour on a plate and coat each fish patty with flour, shaking off any excess.
5. 5.
   Dip each patty into the beaten eggs, ensuring they are fully coated.
6. 6.
   Heat vegetable oil in a frying pan over medium heat.
7. 7.
   Fry the fish cakes in batches until golden brown on both sides, approximately 3-4 minutes per side.
8. 8.
   Remove the fish cakes from the pan and drain on a paper towel to remove excess oil.
9. 9.
   Serve hot with a side of tangy yogurt sauce.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and deboned. You can use any white fish variety such as cod, haddock, or tilapia.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat a dry pan over medium heat, add the cumin seeds, and toast for a few minutes until fragrant. Then grind them into a fine powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the fish mixture.
• Serve the fish cakes with a squeeze of lemon juice for a tangy twist.
• If you prefer a lighter version, you can bake the fish cakes in the oven instead of frying them. Preheat the oven to 200°C (400°F) and bake for approximately 15-20 minutes, flipping them halfway through.

Serving advice

Serve the Algerian-style Spiced Fish Cakes as an appetizer with a side of tangy yogurt sauce or as a main course accompanied by a fresh salad and couscous.

Presentation advice

Arrange the fish cakes on a platter, garnished with fresh parsley or cilantro leaves. Serve them alongside a bowl of tangy yogurt sauce for dipping.