Mediterranean Fish Cakes

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
  1. Mince the raw fish in the food processor.
  2. Mix the fish, breadcrumbs, eggs and parsley in a bowl.
  3. Heat the oil over medium heat in a heavy pot.
  4. Place the onions, green peppers and chile pepper in the oil.
  5. Saute until the onion is translucent.  
  6. Stir in the cumin, cardamom and orange zest.
  7. Add the can of chopped tomatoes, a cup of tomato paste, and 2 cups of water.
  8. Stir the ingredients and bring to a boil.
  9. Wet your hands with cool water, and begin forming fish patties. Gently immerse them into the tomato sauce.
  10. Bring the pot to a boil, and then cover it tightly and lower the heat to a simmer.
  11. Cook the fish patties for 30 minutes.

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