Cod Cake with Amba Sauce and Israeli Salad

Ingredients

• 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

For the Amba Sauce:

• ½ cup tahini
• 1 cup mayonnaise
• ½ cup jarred amba
• 3 Israeli pickles, chopped (optional)

For the Israeli Salad:

• 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

Instructions

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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).
5. 5
   Amba Sauce: In a small bowl, combine the tahini, mayo, and amba and mix well. Stir in the chopped pickles, if desired.
6. 6
   Israeli Salad: 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.