|Photograph by Britta Lokting.|
The picture doesn't look like much, but a fair amount of work went into making these little cakes. The key is refrigerating them for 30 minutes before searing. If this step is skipped, the cakes will be too soft and will fall apart. Once I got the hang of flipping the cakes (it took 2 or 3 guinea pigs), the pace quickened up and it wasn't so time consuming. We also didn't actually use cod, but halibut, which worked fine. You could also use hake or pollock.
3 slices of white bread, crusts removed
1 1/3 cod skinned and de-boned.
1 onion, finely chopped
4 garlic cloves crushed
1 oz parsley chopped
1 oz cilantro choped
1 tbsp ground cumin
2 large eggs beaten
4 tbsp olive oil
2 1/2 tbsp olive oil
1 1/2 tbsp ground cumin
1/2 tsp sweet paprika
1 medium onion chopped
1/2 cup white wine
one 14 oz can of tomatoes
1 red chile, seeded & finely chopped
1 clove garlic, chopped
2 tsp sugar
2 tbsp mint leaves, coarsely chopped
salt & pepper
To make the tomato sauce:
Heat the olive oil in a frying pan and add the spices and onion for 10 minutes.
Add the wine and simmer for 5 minutes.
Add the tomatoes, chile, garlic, sugar, salt and some pepper.
Simmer for 15 minutes until thick and set aside.
To make the cakes:
Place the bread in a food processor and blitz.
Chop the fish finely and place in a bowl with the bread crumbs, and everything else except the olive oil.
Mix together and use your hands to shape them into cakes.
Refrigerate for 30 minutes.
Heat half the olive oil in a frying pan over medium-high heat, and sear for 3 minutes on each side.
Place the cakes in the tomato sauce.
Add water to cover them, cover and simmer for 20 minutes.
Sprinkle with the mint and serve.