Festive fish patties in spicy pepper sauce

These fish patties convey a sense of home and celebration. They are slightly spicy, can be fried or cooked directly in the sauce, and are suitable for both Shabbat and holiday dinners. They are also flexible regarding the use of fresh fish (always preferable) since frozen fish can be used without affecting the outcome. When the recipe calls for "white fish," it refers to fish such as bass, bream, tilapia, or cod, and not salmon.

Concerned about the spiciness of the dish? You can decide how much hot paprika and harissa to add and whether to include the whole chili pepper, use only half, or omit it entirely.

Ingredients:

For the Patties:

600 grams white fish fillet, ground

4 tablespoons matzo meal

1/2 bunch chopped cilantro

5 cloves garlic, minced

1 egg

1 tablespoon sweet paprika

1 teaspoon turmeric

1/2 teaspoon cumin

1 tablespoon harissa

1 teaspoon flat salt

Oil for frying (if frying)

For the Sauce:

5 tablespoons oil (canola or olive)

5 cloves garlic, minced

1 green chili pepper, chopped

1 tablespoon sweet paprika in oil

1 teaspoon hot paprika

1/2 teaspoon ground caraway

1/2 teaspoon ground cumin

4 tablespoons tomato paste

1/2 cup water

1/2 cup freshly squeezed lemon juice

1 teaspoon salt

Pinch of sugar

Instructions:

1. Prepare the Patties: Mix the ground fish with matzo meal in a bowl. Add the cilantro, minced garlic, egg, and spices. Mix by hand for a few minutes. Cover and refrigerate for 30 minutes.

2. Prepare the Sauce: Heat oil in a large pot. Add garlic and the various paprikas, and start heating. When the garlic becomes fragrant, immediately add the tomato paste and fry for another minute. Add water and lemon juice, bring to a boil. Reduce heat, add salt and sugar, stir, and simmer covered for about 15 minutes.

3. Form the Patties: With wet (or oiled) hands, shape the mixture into ping-pong-sized balls and flatten slightly.

4. Cooking Options: You can either fry the patties in a pan with sunflower oil first or place them directly into the sauce. Cover and simmer on low heat for about 15 minutes. Carefully turn the patties and cook for an additional 15 minutes. Garnish with cilantro and serve with challah or couscous on the side.

Orly Plai-Bronstein, in collaboration with Olive Tree Oil