- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
"Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull," Yotam Ottolenghi says. To make the cakes more vibrant, he adds plenty of herbs and serves them with a tarragon-infused tomato sauce spiked with fresh red chile.
Ingredient:
- Sauce
- 1 tablespoon extra-virgin olive oil
- 6 garlic clove (minced)
- 1 large fresh red chile (minced)
- 4 large plum tomatoes (chopped)
- 1 tablespoon tomato paste
- ⅓ cup water
- 1 ½ tablespoons chopped tarragon
- Salt
- Fish Cakes
- ¾ pound Yukon Gold potatoes (peeled and cut into 1-inch chunks)
- ¼ cup instant polenta
- 1 ½ pounds skinless cod (or halibut fillets, cut into 1-inch chunks)
- 4 garlic cloves (minced)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 2 teaspoons kosher salt
- 1 ½ teaspoons ground cumin
- 1 large egg (lightly beaten)
- ½ teaspoon crushed red pepper
- 2 tablespoons canola oil
