It’s been about a month since I made these. Life, including a a few days away, immense amounts of work, stress with our living situation, and post-holiday sickness, has gotten in the way!
This is the first thing I made from Ottolenghi’s newest cookbook, Jerusalem, which I generously got from my aunt and uncle for Christmas (thank you R & S!). The cod cakes looked appetizing and straightforward so I thought I would give them a go.
Here’s how to make them (serves 4 – we halved for 2):
Step 1 – the tomato sauce: Heat oil in a pan and then saute a chopped onion along with the following spices: 1.5 tsp ground cumin, 1.5 tsp sweet paprika, & 1 tsp ground coriander. Cook 8-10 minutes until the onion is soft. Add 125ml white wine, 400g tinned tomatoes, one red chilli (chopped), a crushed garlic clove, 2 tsp sugar, and salt & pepper. Simmer for ~15 minutes until the sauce thickens.
Meanwhile: blitz 3 slices of white bread to form breadcrumbs. Chop 600g cod (we used 300g as per halving) finely – removing bones if necessary! Combine fish, breadcrumbs, 4 crushed cloves of garlic, 30g chopped parsley, 30g chopped coriander, 1 tsbp ground cumin, 1.5 tsp salt, and 2 large eggs (beaten) in a bowl and mix well.
From there, shape the mixture into cakes and sear cakes in a little olive oil for 3 minutes on each side. Then, place the seared cakes into the tomato sauce. Add enough water to partially cover the cakes (about 200ml). Cover pan with a lid and simmer on low heat for 15-20 minutes. Finally, allow cakes to rest 10 minutes before serving, and sprinkle with fresh mint!
I served them with rice as you can see from the picture. Mine got a little broken up in the tomato sauce. They were good, but not amazing, and were not as flavourful as I’d hoped. This could be down to several factors and may be attributable to the quality of the fish and/or tomatoes. Who knows. I have had much better fishcakes so although we enjoyed them, they’re not my favourite.
Stayed tuned for more from Jerusalem.