Israeli Fish Balls – Non-Spicy – Yay!

Israeli Fish Balls (or cake shape) are a gentler take on the traditional spicy version, perfect for those who prefer less heat. In Israel, they’re made both spicy and mild to suit a wide range of tastes, so everyone can enjoy the rich flavors of this Middle Eastern favorite.

You can shape them into balls or flatten them into cakes, like those in the feature image.

This recipe makes 40 small fish cakes or 30 medium size fish balls.

The Magic Behind these Israeli Fish Balls – Non-Spicy – Yay!

Ground white fish (like cod, tilapia, or sea bass) is mixed with bold spices, herbs, panko, and (optional) eggs, shaped into balls or cakes, then simmered in a mild paprika-tomato-bell pepper sauce.

Mild Israeli Fish Balls with Bold Texture and Flavor

So, what defines Moroccan fish flavors and textures, and how are they Israeli?

• What makes them Moroccan? Warm spices like paprika, cumin, turmeric, and fresh herbs like cilantro or parsley in the fish and sauce.

• The Moroccan texture? Soft, moist, and rich thanks to more oil, not water. A bit of oil can even be added to the fish mixture.

• Israeli: Kosher Moroccan and Middle Eastern dishes are often seen as Israeli. Fish is cooked with spices, fresh herbs, oil, and tomatoes—reflecting the shared Mediterranean roots of Israel and North African countries.

How to Keep Fish Balls Moist and Smooth Without Burning or Sticking

For authentic Moroccan flavor use just a little water and don’t skimp on the oil. The oil prevents sticking, keeps the fish balls moist, and adds richness to the texture of the fish and the sauce it’s cooked in.

Guests familiar with traditional Moroccan dishes will notice the difference. There’s a reason these methods have stood the test of time.

Ingredients of Mild Israeli Fish Balls

Let’s take a look at what goes into the dish:

The Fish Balls/Cakes:

The fish paste – coarsely ground, or pulsed, but not pureed.

Moroccan fish balls are usually cooked raw in round shapes directly in a savory mild or spicy sauce, while fish cakes are usually fried and then simmered in a sauce.

But these fish cakes have a bit of a twist as they are cooked raw in the shape of cakes. It doesn’t really matter which shape you choose. I’m just giving you a little background info.

No Store Bought Ground Fish Paste? No worries.

If you don’t have store-bought coarsely ground fish paste, just click on the link below:

• Raw coarsely ground fish, pulsed in a food processor, or chopped white fish

Options of White Fish Ratio of non-spicy Israeli Fish Balls

Seasoning:

• Freshly chopped cilantro or parsley leaves and some stems.
• Garlic cloves, savory spices: sweet paprika, turmeric, optional cumin powder (or whole seeds) kosher salt, black pepper.
• Optional: a bit of neutral oil can go into the fish paste mixture.

Quantity:

Mold 30 medium size balls (weighing 55 grams / 2 ounces each – around ping pong size).

Or

Mold 40 small fish balls and gently press them between palms into cakes (weighing 40 grams / 1.40 ounces each).

Set them aside on parchment paper.

The Savory Mild Tomato-Bell Pepper Sauce:

Vegetables:

• Red bell peppers and tomatoes

Seasoning:

• Freshly chopped cilantro or parsley leaves, optional natural tomato paste, natural date syrup
• Garlic cloves, savory spices: sweet paprika, cumin, turmeric, Kosher salt, black pepper
• Extra virgin olive oil or neutral oil or a mixture of both

Tips

Eggs

Many make Moroccan fish balls without eggs. If this is how you’d like to make them, simply add another heaping tablespoon of panko bread crumbs and another tablespoon of neutral oil.

Tomatoes

You can add 1/2 cup tomato paste instead of, or in addition to 6 tomatoes.

Cumin

You can add 1/2 teaspoon whole cumin seeds instead of cumin powder (which is also optional).

Cinnamon

Cinnamon, just about a pinch. Careful! The cinnamon is not supposed to be noticeable in fish.

Additions often welcome in Israeli Moroccan fish sauce

Potatoes and Garbanzo Beans:

You can find the garbanzo beans in the recipe above. It’s up to you whether to add them or not. They don’t always appear in Moroccan fish recipes.

2 medium potatoes, halved lengthwise, then sliced vertically into 1/3-inch, added along with the 1 cup oil-spices mixture.

Garbanzo Beans (chickpeas)

While garbanzo beans don’t impact the flavor of the fish balls, they do add visual appeal and a touch of charm when serving the dish to guests.

• For Frozen Garbanzo Beans:

Defrost out of fridge or for a few minutes in a bowl of boiling water.

No frozen garbanzo beans / chickpeas in your freezer? No worries. You can use canned ones. Soak in tap water for a while first.

• For Canned Garbanzo Beans:

As they are completely cooked, add them right before adding the fish balls. Add less salt to the sauce as they come salted too.

2 Seed Sizes:

Garbanzo beans come in 2 main sizes: large and small. For cooking, the larger ones are great but you can use the smaller ones too.

Preparation of Mild Moroccan Fish Cakes – General Guidelines

1. Simmer the mild tomato-bell pepper sauce for 10 minutes, optionally adding defrosted or cooked garbanzo beans, and thinly sliced potatoes (added by some in Israel) too.
2. As the sauce is simmering, mix the fish ball ingredients and shape them into balls or gently press the balls into cakes.
3. Place them side by side in the sauce and let them simmer for around 40 minutes.

When to serve Mild Moroccan Fish Cakes Dishes

Mild Moroccan Fish Cakes are perfect for Shabbat, holidays, or any special meal where rich flavor without heat is welcome. They’re also great for guests who prefer bold taste without the spice.

Storage

Store fish cakes simmered in tomato sauce in an airtight container in the fridge for up to 4 days.

For longer storage, freeze them (with sauce) for up to 2 months—just thaw overnight and reheat gently to preserve texture and flavor.

Enjoy!