Isicia Marina (Seafood Patties) is a traditional Ancient Roman recipe for a classic forcemeat made from mixed seafood seasoned with pepper, lovage, cumin and asafoetida that are bulked with bread (originally spelt flour) and bound with egg before frying. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Seafood Patties (Isicia Marina).
Isicia fiunt marina de cammaris et astacis, de lolligine, de sepia, de locusta. isicium condies pipere, ligustico, cumino, laseris radice.
Translation
There are many kinds of forcemeats. Seafood forcemeats are made from prawns and crabs, cuttlefish and squids and from lobsters. Season with pepper, lovage, cumin and laser root.
Grind or pound the black pepper, lovage seeds (or celery seeds), cumin seeds and asafoetida in a mortar. Finely chop the seafood and mix in with the spices. Pound to combine then stir in the breadcrumbs and work in the egg to moisten and bind.
Either form the mixture into patties or shape into sausages and wrap in caul fat (alternatively stuff into sausage casings). Heat the olive oil in a pan and use to fry the seafood patties or sausages until golden brown and cooked through.
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