These tasty and flavorful fish cakes found in the United Arab Emirates are also popular in other Arab Gulf countries. Samak Kufta is a unique combination of fish and complementing ingredients that produce a mildly spicy fish cake. Although its texture is somewhat similar to the Arab East’s meat kufta (made with lamb or beef), the UAE’s fish kufta differs with its addition of garlic, lemon juice, turmeric and even breadcrumbs, reflecting the numerous cultures of that area. The type of fish used to prepare these cakes varies from restaurant to restaurant and from home to home. Serve Samak Kufta as snacks or along with a salad for a delicious main meal.

Makes 20 fish cakes

PREP TIME: 45 minutes
COOKING TIME: 45 minutes

INGREDIENTS

• 2 lbs (1kg) grouper (hamour) fillet, cut into 3 to 4-in (7.5 to 10-cm) pieces (substitute cod, haddock, halibut, sea bass, tilapia or other white firm-fleshed fish)
• 1 large onion, minced
• 1 cup (90 g) fine bread crumbs
• 1/2 cup (25 g) chopped fresh coriander leaves (cilantro)
• 2 large eggs, beaten
• 4 cloves garlic, crushed to a paste
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon Arabian Gulf Spice Mix (Baharat)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• Oil, for deep-frying

INSTRUCTIONS

1. Place the fish in a food processor and process for 2 minutes, or until it has the texture of pie dough. Transfer to a mixing bowl.
2. Add the rest of the ingredients, except the oil, to the mixing bowl and mix thoroughly.
3. Form the mixture into small cakes about 2 to 3 inches (5 to 7.5 cm) in diameter. Set aside.
4. Pour 2 inches (5 cm) of oil into a medium saucepan and set over medium-high heat.
5. Heat the oil to a minimum temperature of 345°F (175°C) and no higher than 375°F (190°C), checking with a deep-frying or candy thermometer. If you do not have a thermometer, drop a small piece of bread in the oil. If the bread browns quickly (1 minute or less), the oil is the right temperature. Alternatively you can throw a drop of water in the oil. If the water sizzles upon contact, the oil is ready.
6. Deep-fry the fish cakes, a few at a time so that they do not touch each other, until golden brown, about 8 to 10 minutes.
7. Remove the fish cakes with a slotted spoon and set them on paper towels to drain.
8. The fish cakes can be served hot or cold.