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-

Ingredients:

• 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

For the Flour Coating-

• 1 large egg, beaten
• dried and crumbled breadcrumbs
• Vegetable oil for frying

Directions:

1. 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.
2. 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.
3. While the potatoes and fish cook, mix together the flour, breadcrumbs and beaten egg, in a wide bottomed mixing bowl.
4. Rinse and chop the cilantro.
5. Now mash the boiled potatoes, take forks and flake the fish fillets, and add the fish into the potatoes.
6. Add the salt, pepper, cilantro, garam masala, ardana and margarine in with the fish and potatoes, and stir and mix everything together well.
7. Divide the mixture into 12 equal portions, then mold each in desired shape for your Figolli Fish Cakes.
8. Dredge the fish cakes through the flour mixture, making sure they are well coated all over.
9. 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.
10. Drain the cakes on a couple sheets of paper towel, and pat the tops dry with more paper towel.
11. Serve your Figolli Fish Cakes on a shallow dish, garnished with parsley and lemon.
    

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