Fish cakes in tomato sauce

// under total-time: 60 minutes cuisine: fish dinner portions: 4

Time: 60 minutes

Servings: 4

Calories per serving: 372

Reheating: Refridgerate. Reheat in microwave.

Ingredients

Sauce

• 1 onion
• 1 tin tomatoes
• 1 red chilli deseeded
• 1 clove garlic
• 2 tsp caster sugar
• 2 tbsp mint leaves
• 2.5 tsp ground cumin
• 0.5 tsp sweet paprika
• 1 tsp ground corriander
• 125 ml white wine
• salt
• pepper

Fish cakes

• 60 g breadcrumbs
• 600 g cod - chopped into small pieces
• 1 onion
• 4 cloves galic
• 30g flat leaf parsley
• 5 g corriander leaves
• 1 tbsp cumin
• 1.5 tsp salt
• 2 large eggs - beaten

Notes

• Reheats ok on the next day.
• Making fishcakes stay together is tricky. It still tastes good if you just end up with fish curry.

Method

1. heat oil in large frying pan for which you have a lid
2. add sauce spices and onion, fry for 10 minutes
3. add wine and simmer for 3 minutes
4. add tomatoes, chill, garlic, sugar, salt and pepper, simmer for 15 minutes until sauce is quite thick
5. set aside sauce
6. place all fishcake ingredients into a bowl and mix
7. shape into 8 cakes (leave in fridge for 30 mins if too soft)
8. fry cakes 3 minutes each side
9. place cakes into tomato sauce
10. add enough water to partially cover cakes ~ 200 ml
11. cover pan with lid and simmer on a low heat for 15 - 20 minutes
12. turn off heat, uncover and leave to settle for 10 minutes
13. serve with mint, rice and greens

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