Moroccan Fish cakes served with an orange, date and walnut salad, drizzled with a paprika mayonnaise.


400g hake fillets

60g Couscous

1 Finely chopped onion

60g Red pepper

Half a bunch roughly chopped coriander

1 Pinch salt

1 Pinch pepper

5ml Paprika

5ml Ground Cumin

2 Cloves garlic finely chopped

1 Chilli

1 Egg

50 – 60 g All purpose flour

20 ml extra virgin olive oil



2 Oranges

100g Walnuts (roughly chopped)

100g Dates (roughly chopped)





Onion (finely chopped)

Mayonnaise 200ml

5ml Paprika


Poach hake until cooked

Cook couscous according to packaging

Mix all your ingredients together

Add your cooled hake and couscous to your ingredients

Mix using a fork

Add the egg and flour to your fish cake mix (reason for the egg and the flour is that it binds, holds your fish cake together)

Mix well

Form your mix into cakes

Lightly dust your fish cakes with flour

Pan sear both sides until golden

Remove from pan and oven bake for 5 minutes

Make your salad

Mix Mayonnaise and Paprika for your dressing

Plate up your fish cakes and salad

Drizzle with dressing and a squeeze of fresh lemon

Serve and Enjoy!

Rob Douglas