Fish patties with hot sauce

Fish patties


Fish mixture:
1 small onion, quartered
1 small bunch parsley
1 egg
2 tablespoons oil
¼ teaspoon of crushed red pepper
1 small bread roll (gluten-free OK)
1 tablespoon grated lemon peel
Salt and pepper to taste
Pinch nutmeg
1 1/2 pounds tilapia, salmon or other fish fillet, boneless and skinless

For the hot pepper sauce:
2 tbsp olive oil
2 red peppers, deseeded and sliced
1 medium carrot, chopped
2 shallots, chopped
2 cloves garlic, crushed
harissa, to taste
1/4 tsp of saffron

Directions for patties:
1) In a food processor, mix the fish ingredients to a smooth paste. Transfer the mixture to a bowl. Form oval patties, and then cook on a medium/low flame, covered for 30 minutes.

2) Take out the patties carefully with a slotted spatual and transfer onto a platter. Reduce the cooking liquid to about 1 cup. Remove from the fire.

Directions for sauce:
1) Heat the olive oil in a large frying pan, then with the heat high tip in the peppers, carrot, shallots, garlic and harissa. Turn the heat down, add a splash of water, then cover and leave to cook until all the ingredients are soft, about 10 minutes.

2. When softened, stir in the saffron and cook on a low heat for a further 5-10 minutes. Remove from the heat, leave to cool, then purée in a blender until you have a nice smooth mixture

Pour sauce on patties and serve hot.