Cod Cake with Amba Sauce and Israeli Salad
Cod Cake with Amba Sauce and Israeli Salad

Cod Cake with Amba Sauce and Israeli Salad

Jun 19, 2023

Jump to Recipe
Servings
6-8
Course
Entree

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. 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. 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. 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. 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. Amba Sauce: In a small bowl, combine the tahini, mayo, and amba and mix well. Stir in the chopped pickles, if desired.
  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.

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