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.
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.