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