Moroccan fish patties
Cod provides complete protein, while red pepper, cilantro, lemon, and spices create an aromatic sauce rich in plant compounds. The patties are seared first and then simmered in the spiced tomato sauce to stay juicy.
Finely chop red onion (100 g) and sauté it in half of the olive oil (90 g) until soft, then cool it. Pass cod (450 g) through a meat grinder.
Add the sautéed onion, cilantro (30 g), egg (50 g), almond flour (20 g), paprika (2 g), cumin (2 g), chile (1 g), table salt (to taste), and black pepper (to taste) to the fish. Knead the mixture and shape the patties.
Fry the patties in the remaining oil on both sides until golden. For the sauce, cut bell pepper (300 g), mince garlic (50 g), and sauté them until soft.
Add tomato (250 g), the remaining cilantro, lemon (40 g), paprika, cumin, salt, and pepper. Pour in water (250 g), bring the sauce to a boil, and simmer for 5 minutes. Place the patties in the sauce, cover, and simmer for another 10 minutes until fully cooked.
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