Cod Cakes in Tomato Sauce

Name: Cod Cakes in Tomato Sauce
Cuisine: Middle Eastern
Ingredients: 3 slices white bread, crusts removed (about 60g in total); 600g cod (sustainably sourced), halibut, hake or pollock fillet, skinless and boneless; 1 medium onion, finely chopped (about 150g in total); 4 garlic cloves, crushed; 30g flat-leaf parsley, finely chopped; 30g coriander, finely chopped; 1 tbsp ground cumin; 1½ tsp salt; 2 large free-range eggs, beaten; 4 tbsp olive oil; 2½ tbsp olive oil; 1½ tsp ground cumin; ½ tsp sweet paprika; 1 tsp ground coriander; 1 medium onion, chopped; 125ml white wine; 400g tin chopped tomatoes; 1 red chilli, deseeded and finely chopped; 1 garlic clove, crushed; 2 tsp caster sugar; 2 tbsp mint leaves, roughly chopped; Salt and black pepper

Instructions

From the Jerusalem recipe book by Yotam Ottolenghi and Sami Tamimi, these cod cakes are both sweet and slightly sharp. Serve the fishcakes with bulgar wheat and spinach.

Updated at: Tue, 21 Sep 2021 03:21:58 GMT