Street food is something a traveler can not just walk past.  Usually the smell is wafting through the air on approaching a street vendor.  These fish balls are found on the streets of coastal Morocco.  They go great with a spiced mayonnaise and a good squeeze of lemon.  Served up along with some salad.

Snapper Kefta

Recipe adapted from “A Month in Marrakesh”  by Andy Harris

• 1 slice of sourdough
• 1 kilo snapper
• 3 tsp ground cumin
• 2 tsp turmeric
• 4 cloves garlic crushed
• 2 eggs
• zest of 2 lemons
• good handful of parsley & coriander chopped
• salt & pepper

Place the sourdough in some water allow to sit for 10 min.  Squeeze out all the liquid allowing the bread to crumble, place the breadcrumbs in a large bowl.  Add the cumin, turmeric, crushed garlic and lemon zest.  Giving a good stir to make sure the spices are evenly mixed.

Cut the fish into 1 cm pieces, add this to the bread mixture.  Add the eggs, parsley, coriander and a good amount of salt and pepper. Stir to bring the mixture together.

Form into bite sized balls and fry in a shallow pan with a generous amount of olive oil till golden 6 – 8 min.

Drain on paper towel and serve up with some lemons.