When I was growing up on the Jersey Shore, fish was a staple protein in our community and household. I like to use cod for my fish cakes, but using what looks freshest at your local market is paramount. This dish represents my coastal upbringing while also embracing my Middle Eastern roots with the pairing of an Israeli salad and tahini and amba dipping sauce. Amba is a spicy pickled mango sauce that’s common across India and the Middle East. If you can’t find it in local stores, you can buy it online or make your own.
Ingredients
Servings 6
- ½ cup plus 1 tablespoon vegetable oil divided
- 1 red onion chopped
- 1 yellow onion chopped
- 1 bulb head garlic cloves separated, peeled, and minced
- 3 large eggs
- 1 cup chopped fresh dill
- 1 cup chopped fresh parsley
- 1½ tablespoons ground cumin
- 1½ tablespoons ground cardamom
- 1½ tablespoons ground caraway
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon kosher salt
- Grated zest and juice of 2 limes
- 3 cups panko bread crumbs divided
- 3 pounds cod fillets skin removed, minced
- ½ cup mayonnaise
- 1 cup all-purpose flour
- Cooked white rice for serving
Nutritional Facts
Nutrition Facts
Fish cakes
Amount per Serving
Calories
766
% Daily Value*
Fat
41
g
63
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
22
g
Monounsaturated Fat
10
g
Cholesterol
187
mg
62
%
Sodium
1671
mg
73
%
Potassium
1324
mg
38
%
Carbohydrates
47
g
16
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
52
g
104
%
Vitamin A
1997
IU
40
%
Vitamin C
27
mg
33
%
Calcium
188
mg
19
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat 1 tablespoon of the oil in a sauté pan over medium heat. Add the onions and sauté until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant. Set aside to cool.
- Beat 2 of the eggs in a large bowl. Add the dill, parsley, cumin, cardamom, caraway, turmeric, cayenne, paprika, salt, lime zest and juice, cooled onions, and 1 cup of the panko. Add the cod and mayo and gently combine. Form the mixture into 6–8 equal patties, place on a plate, and refrigerate for at least 20 minutes.
- Prepare three bowls for breading: one with the flour; one with the remaining 1 egg, beaten; and one with the remaining 2 cups panko. Coat each patty first with flour, then egg, and finally panko.
- Heat ¼ cup of the oil in a large skillet over medium heat until a bread crumb dropped in the pan sizzles. Add half of the fish patties and fry until golden, about 5 minutes on each side, then transfer to a plate. Repeat with the remaining ¼ cup oil and remaining patties. Serve over rice, with amba dipping sauce and Israeli salad (recipes follow).
Ingredients
- ½ cup tahini
- 1 cup mayonnaise
- ½ cup jarred amba
- 3 Israeli pickles chopped (optional)
Instructions
- In a small bowl, combine the tahini, mayo, and amba and mix well.
- Stir in the chopped pickles, if desired.
Ingredients
Servings 4 servings
- 2 Persian cucumbers roughly chopped
- 2 Jersey tomatoes roughly chopped
- 1 red onion roughly chopped
- ½ cup chopped fresh parsley
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon sumac
- 1 teaspoon kosher salt
- Ground black pepper to taste
Nutritional Facts
Nutrition Facts
Israeli Salad
Amount per Serving
Calories
99
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
591
mg
26
%
Potassium
306
mg
9
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
1180
IU
24
%
Vitamin C
36
mg
44
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Combine the cucumbers, tomatoes, onion, and parsley in a large bowl. Drizzle with the lemon juice and oil and season with the sumac, salt, and pepper.
