Spicy Moroccan Fish Cakes – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Grind the fish in a food processor to a coarse mixture.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 2
   Mix the fish with the garlic, cilantro, egg, gluten-free flour blend, cumin, paprika, chili, turmeric, lemon juice, salt and black pepper until evenly combined.
3. 3
   Shape the mixture into flat palm-size rounds.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 4
   Heat the large skillet over medium heat and drizzle the olive oil over it.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 5
   Fry the meatballs 4 minutes per side, until a golden-brown crust forms.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
3. 6
   Transfer to paper towels.

   Paper towels
4. 7
   Serve hot with lemon and cilantro.