Very fluffy fish balls that will rejoice both kids and grownups. Dip it in a yogurt sauce and eat with your fingers! These fish balls are full of flavors thanks to the cumin and preserved lemon, both the smell and taste will make you travel.

I just enjoy making balls, be it meat or fish balls, it relaxes me and I love to eat it too. These ones are perfect with roasted potatoes. You could also make mini ones as appetizers! If you use frozen fish, make sure you thaw it the night before and drain it well or else your fish balls will be too moist and will crumble.

Preserved lemon fried fish balls (serves 2-3) :

• 500g white fish (cod or hake) fillets
• 1 small onion
• 50g preserved lemon
• 1 garlic clove
• 1 tbsp chopped cilantro
• 1 tsp ground cumin
• Salt and pepper

Make sure your fish fillets are deboned.

In a food processor, add fish, peeled onion, peeled garlic and chopped preserved lemons. Mix until you get a smooth paste. If you have a small food processor, work in batches.

Pour the fish paste into a bowl and add cilantro, cumin, salt and pepper to it. Mix well until incorporated.

Shape the fish balls (about 40g each) with your hands.

Heat a few inches of oil in a deep pan and fry the fish balls for 10 minutes, turning it regularly so it browns evenly.