Ottolenghi's cod cakes in tomato sauce

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Fish cakes are highly underrated! Most people find them bland or dry and seem a bit outdated. But these fish cakes are different because we paired them with juicy tomato sauce and all the herbs. Lemongrass & chili địa chỉ a lot of punch. They are the perfect bar snack, or you can serve them as a side dish when you’re having a bbq with your friends or family.

The fish cakes are super tasty, hot or cold, perfect lớn prep in advance.


When amazing food meets amazing ceramics: We had the chance and privilege lớn collaborate with ceramics artistJana Franckeand use one of her plate prototypes for plating this dish. Jana creates the most amazing things with clay. Her plates and vases are so much more than just everyday objects. They almost seem organic or alienesque. Please kiểm tra out her work và give her some love or even buy some ceramic pieces.

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But these fish cakes are different because we paired them with juicy tomato sauce và all the herbs. Lemongrass và chili địa chỉ a lot of punch.
For about 30 Fish cakes:500 g fish fillet we used pollock. Any firm trắng fleshed fish will do.3 zucchini grated1 small red onion peeled, & roughly chopped50 g parsely a generous bunch roughly chopped, stalks reserved for the sauce50 g dill roughly chopped stalks reserved for the sauce2 stalks lemongrass crushed & finely chopped (save the woody đứng đầu parts for the sauce)zest of one lemon1 tsp coriander seeds1 ⁄2 tsp cumin seeds1 ⁄4 tsp smoked paprika1 ⁄4 tsp cayenne powdersalt
For the sauce:2 cans crushed tomatoes2 garlic cloves crushed but kept whole reserved stalks of parsley, dill, và lemongrassolive oilsalt
First, salt the zucchini and place in a colander. Leave it there for about 20 minutes to lớn release moisture. Then, squeeze it very well to get it as dry as possible (you could reserve the salty zucchini juice for another use if you can think of any, let us know if you do).
In a food processor, blend half of the fish, onion, parsley, dill, lemongrass, lemon zest, and the spices, until it sticks together and separates from the sides. This means the protein will hold the fish cakes together as we are not using any eggs and flour/bread in these.
Mix the zucchini, blended fish và cut fish all together. With wet hands, form a small patty & fry it to kiểm tra for seasoning. Once seasoned, you can continue rolling the rest into small patties. Sear the patties in neutral oil, about 2-3 minutes per side, till well browned and firm to the touch.

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Make the sauce by heating some olive oil and adding the garlic. After about a minute địa chỉ cửa hàng the tomatoes, salt, & herbs, let it simmer for about 15 minutes and check for seasoning, if it’s still sour let it cook a little longer. Discard the herbs & garlic & blend the sauce until smooth.
To plate, địa chỉ cửa hàng some of the sauce, a few fish cakes. Spoon a dollop of yogurt, và sprinkle with chopped herbs, chili, và a drizzle of olive oil.
Have you tried the recipe? What bởi vì you think? Tell us in the comments below và make sure khổng lồ follow us onTikTokandInstagram!


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About us

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Hi! We are cheffy chef Uri Triest & food blogger Sophia Giesecke. Together, we are Shemesh Kitchen!


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