Serves 1

Prep time 10 minutes


120g local, sustainable fish fillet, (I used mackerel)
½tsp ras el-hanout
Salt to taste
2 spring roll wrappers (rice paper)
2 limes, 1 halved for serving, 1 juiced
2tbsp Greek yoghurt
1tbsp sumac
2tsp olive oil
Oil for frying


Mix the yoghurt, sumac, olive oil and lime in a bowl. Season.

Dip 2 rice paper wrappers in cold water for a couple of seconds and lay on parchment paper (they will soften after about 30 seconds).

Roughly chop the fish fillet and mix in the ras el-hanout and salt.

Divide the mix between the 2 wrappers, in a sausage shape. Roll once from the bottom, fold sides over and continue to roll until you have a sealed roll.

Heat oil in a heavy bottomed saucepan to 180-190°C, carefully lower the pastillas, using a slotted spoon and fry for about 5 minutes, until lightly brown.

Drain on kitchen paper and serve with yoghurt and lime.

Chef’s tip:
I usually make these when I cook fish, with the trimmings and freeze. Then you’ve got a delicious snack ready to go as they can be cooked from frozen.