Cod Fish Cakes

It is 2:00 p.m. and Yom Kippur is quickly approaching, never an easy day, physically or emotionally.  But each year, just days before, I wait in anticipation for this small thing that has become as much a part of my ritual as many other small things that I focus on as the holiday approaches.  I wait for an email, from our friends Fredda and Avrum, inviting us to their home to Break the Fast.

I am grateful that tomorrow night, once again, we will be at their home, surrounded by friends and family, shedding the weight of the day, having my long-awaited cup of coffee, and trying not to overindulge.  This afternoon, I made a pot of Moroccan style fish cakes to share. Cod fillets that I chopped and sautéed,  and which are now simmering in a slightly spicy tomato herb sauce.  Having to prepare a dish for tomorrow night allows me to have some creative time and space in the kitchen, thinking about the things that I hope for in the next year.  Good health is always first, but also the more universal things, like love and peace, happiness, and a better and kinder world.  And, then there are the small things that I look forward to as well, one being that next year, just days before Yom Kippur, an email will once again show up in my in-box, inviting us to come break the fast with family and friends. May it be a good year for all of us.  Shana Tovah and G’mar Hatimah Tovah.

Fish Cakes (adapted from a recipe by Levana)

2 pounds cod fillets

2 eggs

2/3 cup corn flake crumbs

1 1/2 tsp salt

1 tsp freshly ground pepper

Oil for frying

In food processor grind fish till smooth and remove to bowl.  Add eggs, cornflake crumbs, salt and pepper, mix well and form into small balls and then gently flatten.  Saute on both sides in hot oil till golden and set aside.

Tomato Herb Sauce

1 cup water

2 cups finely diced fresh tomatoes

1/4 cup olive oil

1 tsp red pepper

1 tsp salt

1 tsp pepper

3 bay leaves

1 Tbspn paprika

8 cloves garlic, minced

1 bunch parsley, stems removed and coarsely chopped

1 bunch cilantro, stems removed and coarsely chopped

1 whole lemon, thinly sliced

In large pot, add water, diced tomato, olive oil, bay leaves, lemon slices, salt and pepper along with garlic, and herbs.  Simmer for about 20 minutes and gently add fish balls. Place on low heat, cover and allow to cook for about 30 minutes. Serve warm or room temperature.

Enjoy,

Irene