Almost everyone has had fish cakes of some sort or another. But until you’ve had Maltese Figolli Fish Cakes, well … you haven’t had anything like this before. Figolli Fish Cakes are exquisite in texture and flavor.
Figolli Fish Cakes Recipe-
- 8 oz. fresh fish fillets (halibut, whitefish, mackerel, tuna, or salmon all work well)
- 8 oz. potatoes
- 1/2 oz. margarine
- salt and pepper, to taste
- 1 tbsp. chopped fresh cilantro
- 1 tbsp. garam masala
- 1-1/2 tsp. anardana (dried pomegranate powder)
- 1 small lemon
- 1 sprig of parsley for garnishing
- leaves of fresh iceberg lettuce, for serving
For the Flour Coating-
- 1 large egg, beaten
- dried and crumbled breadcrumbs
- Vegetable oil for frying
- Rinse and peel the potatoes, then chop them into small cubes, place in a skillet, cover with cold water, add in some salt, then adjust heat to a lively simmer and cook for 20 minutes, or until nice and tender.
- Rinse the fish, place the fillets between two plates, and place the plates over the simmering potatoes. This will steam your fish. About 15 to 20 minutes should do it.
- While the potatoes and fish cook, mix together the flour, breadcrumbs and beaten egg, in a wide bottomed mixing bowl.
- Rinse and chop the cilantro.
- Now mash the boiled potatoes, take forks and flake the fish fillets, and add the fish into the potatoes.
- Add the salt, pepper, cilantro, garam masala, ardana and margarine in with the fish and potatoes, and stir and mix everything together well.
- Divide the mixture into 12 equal portions, then mold each in desired shape for your Figolli Fish Cakes.
- Dredge the fish cakes through the flour mixture, making sure they are well coated all over.
- Lastly, heat the oil in a skillet, and fry the fish cakes until nice and golden brown on both sides, turning them carefully over only once.
- Drain the cakes on a couple sheets of paper towel, and pat the tops dry with more paper towel.
- Serve your Figolli Fish Cakes on a shallow dish, atop a bed of lettuce, garnished with parsley and lemon.