Baked Fish Patties – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Grind the fish with the onion, garlic and parsley 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
   Add the egg, gluten-free breadcrumbs, cumin, paprika, turmeric, salt and black pepper to the ground mixture and mix well.
3. 3
   With wet hands, shape patties the size of golf ball, and press each one lightly into a round.

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

To assemble

1. 4
   Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Arrange the patties on the baking sheet and brush them with the olive oil.

   Baking panParchment paperPastry brush

   💡The oil on the surface of the patties is what browns them in the oven; without oil they come out pale and dry.
3. 6
   Bake 20–25 minutes, until the meatballs turn golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
4. 7
   Serve with tahini, lemon and a vegetable salad.