Moroccan Fish Cakes

FISH CAKES

• 350 grams boneless, skinless fish fillets (such as cod, sole, tilapia or salmon, cut into big chunks)
• 1/2 small onion
• 4 sprigs parsley, stems removed
• 1/2 egg, beaten
• 1 Tbsp oil
• 1/2 Tbsp lemon zest
• salt and pepper
• 1/2 cup bread crumbs

SAUCE

• 1  1/2 cups water
• 1  1/2 Tbsp oil
• 1  1/2 Tbsp lemon juice
• 1 Tbsp capors
• 1/4 tsp turmeric
• 1  Tbsp Dijon mustard

Sweese Oval Serving Platters

1. Combine the fish, onion, parsley, egg, oil, lemon zest, nutmeg salt and pepper to taste in a food processor, and process until perfectly smooth.
2. Transfer the mixture to a mixing bowl, add the bread crumbs, and mix thoroughly.
3. With wet hands, shape the fish mixture into 6 oval patties.
4. Combine the water, saffron, turmeric, oil, lemon juice, and capers and bring to a boil in a heavy saucepan over high heat.
5. Add the fish patties to the pot and cook, uncovered, for about 20 minutes.
6. Using a slotted spoon, transfer the patties to a platter.
7. Reduce the liquid in the pot until thickened, 8 to 10 minutes.
8. Add the mustard and stir until smooth.
9. Pour the sauce over the patties. Serve warm or at room temperature.