Makes: 20 approx
Preparation: 15 minutes
Cooking: 20 minutes and 15 minutes for the chutney
Ingredients
For the fish balls:
● 1 medium onion
● 30g fresh flat parsley chopped
● 500g fresh salmon (skinless and boneless) minced
● 2 eggs, beaten
● 1–2 tsp harissa (according to taste)
● 4–6 tbsp fine matzah meal
● 1 tsp each of ground turmeric, sweet paprika, and ground cumin
● Salt and pepper
● 2 tbsp sunflower or vegetable oil
For the chutney:
● 6 red onions, sliced
● 4–6 tbsp sunflower oil
● 2 tbsp caster sugar
● 300g cooked beetroot
● 150g fig jam
● Salt, pepper, curry powder
For the apple jam:
● 2 apples, peeled and cored
● 3 tbsp honey
● Sumac
Method
● Finely chop the onion and parsley and mix with the fish. Stir in the eggs.
● Add the harissa (it can be very hot, so you may not need much of it) and finally, add the matzah meal, spices and seasoning.
● Mix until fully blended.
● Line an oven tray with baking paper and wipe lightly with oil.
● Form your fish balls and lay them on the oven tray dipping each side into the oil or brushing them with a little oil on both sides.
● Cook at 180°C fan oven (200°C in a traditional oven) for about 20 minutes or until the fish balls turn golden brown.
● To make the chutney: fry the onions in the sunflower oil over a high heat, stirring frequently, until they become golden. Once golden, turn the heat down to low-medium and add the 2 tbsp of sugar.
● Continue cooking to caramelise the onions.
● In a liquidiser, blitz the beetroot, fig jam, salt, pepper and curry powder with two tablespoons of the caramelised onions. Set this aside.
● For the apple jam: cut the apples into small pieces and put them in a pan with 100ml water and the honey. Cook over a medium heat until the apples have softened - approximately 15 minutes. Add two tbsp of caramelised onions and liquidise. Add sumac, salt and pepper to taste.
● Serve the fish cakes with the chutney and jam on the side.
