I think this would have to be my favourite dinner of the week – the fish cakes and sauce were full of flavour.
2 tablespoons olive oil
2 onions, finely chopped
3 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons ground coriander
250ml red wine
3 tins chopped tomatoes
1 garlic clove, finely chopped
2 teaspoons brown sugar
salt and pepper
In a large frying pan, heat the oil. Add the onions and spices, cover and cook for 10 minutes so the onions are soft. Add the red wine and simmer for a few minutes. Add the remaining ingredients and simmer while you prepare the fish cakes.
Smoked Fish Cakes
60 grams wholegrain oats, blitzed into a coarse flour
1 white fish, smoked and flesh removed
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon ground cumin
1 teaspoon salt
2 free-range eggs
canola oil, for shallow frying
In a bowl, combine the oat flour, fish, onion, garlic, cumin, salt and eggs. Mix by hand and make sure there are no bones in the mixture. I ripped up the fish into smaller pieces so it could mix well, with some slightly bigger pieces for texture.
Heat up some oil in a large frying pan.
Divide the mixture into 8, moulding them into patties and placing them in the frying pan. They should only take a few minutes to colour, then flip over and cook for another few minutes. Once both sides are browned, place them all into the (now thick) sauce, you may need to add a little water so that the patties are partially covered. Cover with the lid, and continue to simmer.
While the sauce and fish cakes are simmering away, prepare your veges. We had sauté leeks, and broccoli and cauliflower, but do whatever is in your garden or fridge. I did intend to cook up some brown rice, but this was plenty. If you do want the brown rice, put it on to cook while you are cooking the onions so everything finishes cooking at around the same time.