Fish Cakes (Kibbeh de Pescado)

I'm half mexican and my significant other is half lebanese. My mom is from a part of Mexico that happens to have a huge population of Lebanese, and the food influence is notable -- something both of us were excited to find out. Here is a lighter version of an old favorite, Kibbeh, usually made with beef. We tried it the other night with a side of: chopped jicama marinated in orange and lime juice with a pinch of salt. Note: If you want to make very finely ground kibbehs, run the wheat and fish through a food processor for a few seconds. From "A Yucatan Kitchen", Loretta Scott Miller.