Jerusalem
Cod cakes in tomato sauce
Page 225
Cuisine: Middle Eastern | Course Type: Main Courses
(1 review)
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Barbara from Amsterdam,
This is a very tasty recipe and I loved the flavours but they overwhelm the cod, which is sort of a waste of expensive fish. I think tofu or some bland beans would work just as well. In any case, use cheaper fish such as frozen or salted pollock.
I found I couldn't cut the fish finely enough to make the patties hang together, so I blitzed the whole mixture for a few pulses in the food processor. That worked well.
The recipe calls for simmering the cod cakes for 20 minutes after they've already been fried for 5 minutes a side. Fish is delicate! This is too long. So I simmered for only 10 minutes. The result was lovey and moist.
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