- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Yield: 6-8 fish cakes
Green Tahini Sauce
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 2 tablespoons fresh mint
- ¼ cup tahini
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Middle Eastern Fish Cakes
- 1/3 cup roughly chopped cilantro
- 1/3 cup roughly chopped parsley
- 1 tablespoon roughly chopped mint
- 3 cloves garlic
- 1 pound Alaska flounder or sole filets, patted dry
- 1 tablespoon lemon zest
- ½ teaspoon cumin
- ½ teaspoon salt
- 2 tablespoons olive oil
Step 1 Prepare green tahini sauce
Put the parsley, cilantro, and mint in a food processor and pulse until finely chopped.
Add the tahini, lemon juice, salt, and 1 tablespoon water until smooth. Continue blending, adding water 1 tablespoon at a time, until the desired consistency is reached (it should be thin enough to drizzle but not watery). Set aside (can be made up to a few days ahead of time and refrigerated, but will thicken so bring to room temperature and stir in a little more water as needed before serving).
Step 2 Prepare fish cakes
Rinse out the food processor. Add the cilantro, parsley, mint, and garlic and pulse until finely chopped. Add the flounder/sole, lemon zest, cumin, and salt and pulse until roughly chopped and combined (you want it to be well mixed but not a smooth paste). Form into 1½-inch patties.
Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering. Add the patties, working in batches if necessary, and fry for 2 to 3 minutes per side, until lightly browned and cooked through. Transfer to a paper towel-lined plate as they finish cooking.
Step 3 To serve
Serve the fish cakes as a starter with the green tahini sauce drizzled over or on the side for dipping. To make it a full meal, serve with a grain like barley or freekah and a simple salad of chopped tomato and cucumber.