Fish Cakes from Algeria

Wonder if these fish cakes aren’t a holdover from the time when Algeria was a French colony. For an Algerian dish, they are surprisingly simple. In any case, they are excellent and go well with a green salad for a nice, light supper. They are excellent for picnics as well.

SERVES: 4

Ingredients in Fish Cakes:

300 grams (10½ oz) of peeled and medium-sized chunk potatoes
sea salt
Four hundred grams, or fourteen ounces of Lemon-infused whitefish fillets
Add more unsalted butter (for frying the fish cakes) to the 6 tablespoons (90 g).
Three medium onions (one pound, or 450 grams), finely shredded using a cheese grater
A few flat-leaf parsley sprigs, cut finely, with the majority of the lower one tsp red pepper flakes
Ground black pepper to a fine powder; vegetable oil for shallow-frying

flour has multiple uses, for dredging

DIRECTIONS to Make Fish Cakes :

In a pot of salted water, boil the potatoes for 20 to 25 minutes, or until they are soft. After draining, mashing.
In a kettle of salted water, boil the fish with the lemon for three minutes, or until the skin is easily removed. Remove the skin off the fish and flake it.
Add the parsley and shredded onions to butter and sauté until softly golden.
Mash potatoes, flaked fish, fried onion, parsley, beaten eggs, salt, and pepper should all be combined. Form into disks and reserve.
Fish cakes should be floured and fried for two to three minutes on each side, or until golden.