For more than a decade, I have been preparing food for my children, and letting them choose: “Eat what I made, or eat nothing.” They usually eat. You could say that I raised a flock of omnivores.
Recently I decided to introduce my Mediterranean fish cakes to them. My daughter tried one, and then ate three more.
Mediterranean Fish Cakes
- 1 lb. white fish fillets (You may use Tilapia or Flounder instead.)
- 2 eggs
- 2 onions, chopped
- 1 bunch parsley, minced
- 2 green peppers, chopped
- 1 chile pepper, chopped
- 1 can chopped tomatoes
- 1 cup tomato paste
- 2 cups water
- 1/2 cup breadcrumbs
- 1 teaspoon orange zest
- 1/8 teaspoon cardamom
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- Mince the raw fish in the food processor.
- Mix the fish, breadcrumbs, eggs and parsley in a bowl.
- Heat the oil over medium heat in a heavy pot.
- Place the onions, green peppers and chile pepper in the oil.
- Saute until the onion is translucent.
- Stir in the cumin, cardamom and orange zest.
- Add the can of chopped tomatoes, a cup of tomato paste, and 2 cups of water.
- Stir the ingredients and bring to a boil.
- Wet your hands with cool water, and begin forming fish patties. Gently immerse them into the tomato sauce.
- Bring the pot to a boil, and then cover it tightly and lower the heat to a simmer.
- Cook the fish patties for 30 minutes.