The fish used for making croquettes in Zanzibar is not mashed as it is here. The consistency of the fish is flaky, and the flavor of the spices of Zanzibar make this a distinctive dish. Leftover halibut, flounder, haddock, or any mild fish is exellent for croquettes. Canned tuna or salmon are also good. Make the croquettes larger if you want to make this an entrée course. The croquettes should not be deep-fat fried but lightly sautéed in butter. Don’t forget the whole cloves or the lemon garnish.

1 lb. cooked fish (either leftover white flaked fish or canned tuna or salmon, drained)

2 eggs lightly beaten

1 tsp. salt

1 pinch saffron

1 Tbs. vinegar

½ tsp. crushed red pepper

1 pinch cumin seed (optional)

3 to 4 Tbs. bread crumbs

1 cup breadcrumbs

3 oz. butter or margarine

16 lemon slices

32 or 48 whole cloves

In a 1-quart bowl mash the fish coarsely. Add the eggs, salt, saffron, vinegar, crushed red pepper, cumin seed and 3 to 4 Tbs. bread crumbs. Form into 1-oz. (2-inch) croquettes. Place on a bed of 1 cup breadcrumbs spread out on a small tray. Press the crumbs into the croquettes on all sides. Chill in refrigerator for 1 hour. Sauté in butter or margarine until golden brown on all sides. Place two croquettes per guest on a salad plate. Garnish with 2 lemon slices studded with 2 or 3 whole cloves each.

starter for eight persons (Yield : 16 croquettes)