Koftet el Samak

• 2 pounds skinned fish fillets
• 2 eggs
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons ground cumin
• 24 cloves garlic, crushed
• 2/3 cup fine breadcrumbs or matzo meal
• 1/2 cup finely chopped flat-leaf parsley or cilantro (optional)
• Flour
• Oil for deep-frying

1. Cut the fish fillets into pieces and finely chop them in the food processor for 5 seconds.
2. Beat the eggs lightly and add salt, pepper, cumin, and garlic.
3. Mix with the fish and add the breadcrumbs or matzo meal.
4. Work very well with your hands into a stiff paste.
5. Wet your hands and take lumps of paste and roll them into balls the size of large marbles.
6. Pour plenty of flour on a plate and roll the fish balls in it, covering them lightly with flour.
7. Deep-fry briefly in hot oil until browned all over, turning them over once.
8. Drain on paper towels and serve, preferably hot.
9. Instead of cumin, add 1 teaspoon ground coriander, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne or ground chili pepper.
10. A Gulf States version has 3 tablespoons ground dried limes (see page 44), 1 teaspoon turmeric, and 1/2 teaspoon cumin as flavoring.

eggs, salt, pepper, ground cumin, garlic, breadcrumbs, flatleaf parsley, flour

Taken from www.epicurious.com/recipes/food/views/koftet-el-samak-373351 (may not work)