Fish Cakes (Kibbeh de Pescado)


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Why I Love This Recipe

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.


Ingredients You'll Need

1 cup cracked wheat (you can use bulgar wheat)
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup finely chopped white onion
1 lb. fish filets, finely chopped
1 large clove garlic, finely chopped
1/4 cup chopped fresh mint
Oil


Directions

Bring a quart of water to a boil and add the cracked wheat.


Turn off the heat and let it soak for a couple of hours before using.


Drain well in a colander and squeeze out the water by hand.


Add oregano, salt and pepper, chopped onion, fish, garlix and mint.


Mix well by hand.


If the mixture doesn't hold well together, add an egg or two. (I found two eggs worked really well.)


Form into patties.


Heat about 1/4 inch oil in a large heavy skillet (cast iron works really well) over medium-high heat.


Fry the patties until they are golden brown on both sides.


Drain on paper towels and serve warm with your favorite salsa or with a salad made of chopped tomato, cucumber and onion with a yogurt, lemon and garlic dressing.


Makes 8 to 12 patties depending on size.


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