These small Lemon and Cumin Fish Cakes are the ideal snack on a hot summer evening. They are easy to make and you can replace the fish with poultry or ground beef. Your choice ! Finally, also know that Cumin facilitates digestion.
First, here is the list of the different Ingredients you will need to prepare these Lemon and Cumin Fish Cakes that serves 4 people
- 500 gr (1 lb) firm white fish or ground beef 6 skinless chicken fillets
- 1 free range egg
- 1 lemon juice
- 1/2 tbsp harissa paste or powder
- 1 Tsp ground cumin
- Handful of flat leaf parsley
- 3 dash Sea salt and freshly ground black pepper
- A little olive oil for brushing (Optional)
Now, here are the few steps you will have to follow to make these small Lemon and Cumin Fish Cakes
First, preheat the oven to 180°C ( 350°F) . Put all the ingredients except the olive oil in a food processor and blend to a paste. Then, grease a twelve 2 1/2 inch muffin cups and shape into small patties or put about 2 Tbsp in each muffin cup. Brush a little olive oil on top of each mini cake and bake in the oven for 20 to 25 minutes, until golden on the outside and cooked through.
When out of the oven, place them on a nice plate covered with a crisp lettuce and serve rapidly. You can choose any other vegetable you like to go with these small Lemon and Cumin Fish Cakes!
