These deliciously spiced fish cakes cooked in a fragrant herbed tomato broth is a simplified version of a recipe from one of my favourite cookbooks; Ottolenghi’s wonderful Jerusalem. I so love his recipes but sometimes find they take quite a long time to make, and a quicker (just as tasty version) can be on the table in much less time. For this recipe using a food processor instead of chopping everything by hand into very small pieces will be a lot faster.
You can choose any wild-caught white fish as long as it is boneless and skinless. For extra nutrition I’ve added some nourishing, flavoursome bone broth, and have also left out the breadcrumbs.
Serve with cauliflower rice or basmati rice (cooked in chicken bone broth), and a green salad or a side dish of silverbeet sautéed in garlic, olive oil and lemon juice.