Mezze: Ottolenghi’s Lemon-Caper Fishcakes

Last Sunday, Tim and I came home to an apartment full of groceries.

We were returning from a weekend trip down to LA where we officially welcomed my sister-in-law into the Barry clan. It was a small family wedding, celebrated with vibrant saris and sleek dresses, dances to 80s jams wearing Halloween wigs, and a two-flavored Baskin Robbins ice cream cake. Our joyous weekend might have come to a crashing end once we got home, but we had one thing going for us – my mom. She was the one responsible for that big bag of pantry staples waiting for us on the counter. In other words, my mom is the best.

Yesterday was her 55th birthday (she’s a young one!). We celebrated with a three generations walk through the park, and we’ll finish off her birthday week with some garlic-smothered roast chicken at Oakland’s Wood Tavern. But in between, I wanted to dedicate this post – featuring her favorite recipe from Ottolenghi’s “Jerusalem” – to the best mom in the world. I love you, mom! –jaime

Ingredients

14 ounces white fish fillet like haddock or cod, skinned and bones removed

1/2 cup bread crumbs

1/2 egg, beaten

2 1/2 tablespoons capers, chopped

2/3 cup dill, chopped

2 green onions, finely chopped

Zest of 1 lemon

1 tablespoon lemon juice

3/4 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon salt

1/4 teaspoon black pepper

Sunflower oil

Lemon slices (optional)

Directions

1. Cut the fish into very thin slices, around 1/8 inch thick (or even thinner). Cut the slices into a fine dice and place in a medium-sized bowl.

2. Add the next 11 ingredients (bread crumbs through black pepper) and stir well. Cover the bowl and place in the refrigerator for 30 minutes.

3. Remove bowl from the refrigerator. Dampen your hands and shape the mixture into 12 cakes.

4. Pour enough sunflower oil into a large frying pan to thinly coat the bottom. Place over medium-high heat. Cook the fishcakes in batches, turning until colored on all sides and cooked through, around 4-6 minutes on each side.

5. Serve with lemon slices that can be squeezed on the fishcakes for additional flavor.

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