📝 About This Recipe
A hidden gem of Ethiopian Orthodox fasting traditions, Asa Amulcho transforms fresh white fish into succulent, spice-infused cakes that are both crispy and tender. Infused with the warmth of Berbere and the aromatic depth of Mekelesha spice, these patties offer a unique coastal perspective on Ethiopian cuisine. Perfect as an elegant appetizer or a hearty main, they represent a beautiful marriage of flaky texture and bold, highland flavors.
🥗 Ingredients
The Fish Base
- 1.5 lbs White Fish Fillets (Tilapia, Cod, or Nile Perch; steamed and flaked)
- 1 cup Mashed Potatoes (Starchy variety like Russet, cooled)
- 1/2 cup Breadcrumbs (Fine, unseasoned)
Aromatics and Spices
- 1 medium Red Onion (Very finely minced)
- 4 cloves Garlic (Minced into a paste)
- 1 tablespoon Fresh Ginger (Grated)
- 1.5 tablespoons Berbere Spice Blend (Adjust based on heat preference)
- 1/2 teaspoon Mekelesha Spice (Ethiopian finishing spice blend)
- 1/4 cup Fresh Cilantro (Finely chopped)
- 2 pieces Green Chilies (Serrano or Thai chilies, seeded and minced)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1 teaspoon Salt (To taste)
For Frying
- 1/2 cup Vegetable Oil (For shallow frying)
- 1/4 cup All-Purpose Flour (For dredging)
👨🍳 Instructions
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1
Begin by steaming the fish fillets until they are opaque and flake easily with a fork, approximately 8-10 minutes. Let them cool completely before flaking them into small pieces into a large mixing bowl.
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2
In the same bowl, add the cold mashed potatoes. The potatoes act as a binder, ensuring the cakes stay moist inside.
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3
In a small skillet, sauté the minced onions in a teaspoon of oil over medium heat until soft and translucent (about 5 minutes). Add the garlic and ginger for the last 60 seconds of cooking until fragrant.
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4
Transfer the sautéed aromatics into the fish and potato mixture. Add the Berbere spice, Mekelesha, salt, and lemon juice.
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5
Fold in the chopped cilantro, minced green chilies, and breadcrumbs. Use your hands or a spatula to mix until the ingredients are thoroughly combined, but be careful not to over-mash the fish.
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6
Taste a small amount of the mixture and adjust the Berbere or salt if necessary.
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7
Divide the mixture into equal portions (about the size of a golf ball) and gently flatten them into patties roughly 1/2 inch thick.
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8
Place the patties on a parchment-lined tray and refrigerate for at least 20 minutes. This 'setting' time prevents them from falling apart in the pan.
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9
Lightly dredge each chilled patty in a thin coating of all-purpose flour, shaking off any excess.
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10
Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers.
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11
Carefully place 3-4 patties in the pan at a time. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy cakes.
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12
Fry for 3-4 minutes per side until a deep golden-brown crust forms. The interior is already cooked, so you are looking for texture and color.
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13
Drain the finished cakes on a wire rack or paper towels to maintain their crispiness.
💡 Chef's Tips
Ensure the fish and mashed potatoes are as dry as possible; excess moisture is the enemy of a crispy fish cake. If the mixture feels too loose, add an extra tablespoon of breadcrumbs at a time until it holds its shape. For a gluten-free version, substitute the breadcrumbs with almond flour and use a gluten-free flour blend for dredging. Don't skip the refrigeration step; chilling firms up the starches and fats, ensuring the cakes don't break when flipped. Use a fish spatula for flipping to provide the best support for the delicate patties.
🍽️ Serving Suggestions
Serve with a side of 'Senafitch' (Ethiopian spicy mustard dip) for a sharp, pungent contrast. Pair with a crisp Gomen (collard greens) salad tossed in a lemon-oil dressing. Place inside warm toasted rolls with a smear of Berbere-spiced mayo for an Ethiopian-style fish slider. Serve alongside a mound of Injera pieces and a fresh tomato and onion 'Timatim Salata'. Accompany with a chilled glass of dry white wine or a traditional Ethiopian honey wine (Tej).