Fish Falafel with Harissa Mayonnaise
Emma Spitzer – MasterChef
Emma Spitzer is a MasterChef 2015 finalist. Emma’s cooking style draws on her travels through the Middle East and her Mother in Law’s North African roots. Currently the Managing Director for luxury travel company; Tots Too, Emma offers private dining experiences as well as catering for larger events and a series of one off pop-ups.
200gr loin of cod
200gr canned chickpeas
1 onion chopped into quarters
1 tsp ground cumin
1 tsp sumac
2 cloves garlic
50 gr sesame seeds.
40 gr panko breadcrumbs
Sunflower or veg oil for deep frying
Salt and pepper
For the Harissa
1 red pepper
2 red chillis
2 cloves garlic
1 red onion
2 tbsp tomato puree
1 small jar helmans real mayonnaise
Watercress just to decorate plate
Heat the oil to 150 degrees in a deep fat fryer or saucepan. Put a saucepan of water on for the samphire.
Drain the chickpeas and rinse through to get rid of the starchy water. Pat dry and add into the food processor. Cut the cod into chunks and add to the chickpeas along with the onion, garlic and herbs. Pulse in short bursts so as not to ruin the delicate nature of the fish. Add the sumac, cumin, salt and pepper and sesame seeds and stir through. Pop the mixture into the fridge for 30 minutes.
Wet hands and roll the mixture into walnut size balls. Whisk the egg and set out a plate with the breadcrumbs. Dip the falafel into the egg and then roll in the breadcrumbs.
Deep fry for about 5 to 6 minutes until nice and golden.
Rinse the samphire really well in cold water and blanch for one minute in boiling water. Drain and set aside.
Add a tablespoon of Harissa to two tablespoons of mayonnaise and mix well. Serve three falafel with the samphire and mayonnaise.