| Serves: 6 people | Recipe course: Starters | Total time (min.): 115 |
For the dip
2 tbsp Rose harissa
4 tbsp Honey
Juice of 2 Limes
Fresh dill, as needed
For the fritters
450g Potatoes, peeled and cubed
280g Cod fillets
1 tbsp Olive oil
4 Garlic cloves
4g Fresh dill
10g Parsley
2 tsp Harissa paste
0.5 Green chilli, deseeded
60g Spring onions
Vegetable oil, as needed
Salt and pepper to taste
For the dip
1 - Add rose harissa, honey, lime juice and a little of the dill into the mill jar.
2 - Attach the blade assembly to the mill jar and attach mill to the power unit.
3 - Pulse on high speed until combined.
4 - Transfer the dip to a serving bowl.
For the fritters
1 - Preheat the oven to 180ºC.
2 - Add the potatoes into the saucepan.
3 - Boil for 8-10 minutes until tender.
4 - Add the cod fillets, olive oil and seasoning to a baking tray.
5 - Bake the cod at 180ºC for about 10-12 minutes until cooked.
6 - Remove the baking tray from the oven, discard the skin from the fish.
7 - Let cool.
8 - Drain the potatoes and let cool. Add the garlic, parsley, dill, lime juice, harissa, chilli into the mill jar.
9 - Attach the blade assembly to the mill jar and attach mill to the power unit. Pulse on high speed until finely chopped.
10 - Assemble the food processor bowl onto the power unit, with the knife blade in place.
11 - Add the cooked fish into the food processor bowl.
12 - Pulse on high speed until incorporated.
13 - Transfer the mixture into a medium bowl.
14 - Add the cooked potatoes to the food processor bowl.
15 - Process on low speed until the mixture is smooth.
16 - Transfer the fish from the medium bowl into the food processor bowl.
17 - Add the content of the mill jar.
18 - Add the spring onions into the food processor bowl.
19 - Process on medium speed until combined.
20 - Transfer mixture to the medium bowl.
21 - Cover and place in the fridge for 1 hour or until firm.
22 - Heat vegetable oil in the frying pan.
23 - Place a spoonful of the mixture into the hot oil.
24 - Fry until golden brown on all sides.
25 - Once cooked remove the fritters with a slotted spoon.
26 - Allow to drain on kitchen towels.
27 - Repeat this process with the remaining mixture.
28 - Serve with the harissa and honey dip.