Ingredients

The following ingredients have 72 Servings
  • 2 Tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1 tsp ground coriander
  • 1 medium onion (finely chopped)
  • 1/2 cup 125 ml white wine (I used red because it was what I had)
  • 14 ounce 400g can chopped tomatoes (I used crushed)
  • 1 hot red chili finely chopped (I used the seeds for added heat)
  • 1 garlic clove (minced)
  • 2 tsp sugar (I used 1)
  • a fistful of fresh mint leaves roughly chopped
  • salt and black pepper
  • 3 slices white bread (crusts removed)
  • 1 1/3 600g pounds cod, halibut, hake or tilapia filet, skinless and boneless (I used tilapia)
  • 1 medium onion
  • 4 garlic cloves (I used 2)
  • a large handful of flat-leaf parsley leaves
  • a large handful cilantro leaves
  • 1 Tbsp ground cumin
  • 1 tsp salt
  • 2 large free-range eggs (beaten)
  • 4 Tbsp olive oil for frying

Instruction

  • To make the tomato sauce, heat the olive oil in a large frying pan and add the spices and onion. Cook for 8-10 minutes, stirring frequently. Add the wine and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, ½ tsp of salt and some black pepper. Simmer for about 15 minutes, the sauce will get thick. Set aside.
  • To make the fish cakes, put the bread in the bowl of a food processor and process until they become fine crumbs. Remove and put into a large mixing bowl.
  • Give the fish filets a rough chop and add the processor. Pulse until the fish is finely chopped. Remove to the mixing bowl.
  • Peel and cut the onion into quarters, add it to the processor, along with the garlic cloves, and process until finely chopped, add them to the mixing bowl.
  • Pulse the parsley and cilantro until finely minced and add them to the mixing bowl.
  • Add the cumin, salt, and beaten eggs to the mixing bowl and combine everything well. Make sure it's thoroughly and evenly mixed.
  • Use a 1/2 cup measure to portion the fish cakes. Pack the cup with the mixture, and then tap it out. Gently round the cake with your hands and place on a platter. You should have 7 or 8 cakes in all. Cover with plastic and refrigerate for 20 minutes to allow them to firm up.
  • Working in batches, heat half the oil in a frying pan over medium high heat and brown the cakes for about 2-3 minutes on each side. Add the remaining oil to fry the rest of the cakes.
  • Arrange the fish cakes in the tomato sauce. Add about 1/2 - 2/3 cup water to the sauce, and bring the pan to a simmer. Cover, lower the heat and simmer on very low for 15-20 minutes.
  • Turn off the heat and let sit for 10 minutes.
  • Sprinkle with fresh mint before serving.