Mexican Fish Cakes
4 servings
30 minutes
Mexican fish cakes are a true gastronomic expedition into the world of spices and freshness. This recipe originated in Mexico's coastal regions, where fish has always been abundant and spices added expressive flavor. In these cakes, tender cod fillet harmoniously combines with aromatic notes of cinnamon, clove, and cumin, while spicy chili pepper adds zest. The white bread coating provides a crispy texture, and fresh cilantro and lemon juice refresh the taste. They are perfect as a standalone dish with a side or as part of a burrito or taco. This passionate Mexican classic captivates with its rich and intense aroma.
1
In a pan, sauté chopped onion and garlic until golden brown. Add cinnamon, cloves, and cumin, mix, and transfer to a bowl.
- Onion: 1 piece
- Garlic: 1 clove
- Cinnamon: pinch
- Ground cloves: pinch
- Ground cumin: pinch
2
In a food processor, grind the bread, add a third to the onion mixture, and leave the rest for breading. Grind the fish in the processor until it becomes a puree.
- White bread: 4 pieces
- Cod fillet: 500 g
3
Clean and finely chop the pepper and cilantro. Place the fish mince in a bowl with the onion mixture, add the pepper, half of the cilantro, egg, lemon juice, salt, and mix thoroughly.
- Red chili pepper: 1 piece
- Coriander: 1 bunch
- Chicken egg: 1 piece
- Lemon juice: 1 tablespoon
- Salt: to taste
4
Add the remaining cilantro to the breading. Shape the minced meat into patties and coat them. Fry the patties over high heat for 4 minutes on each side until golden brown. Then reduce the heat and fry, turning the patties occasionally, for 10-15 minutes until cooked through.
- Coriander: 1 bunch