Fish Cakes with Capers & Quinoa Tabouli

I got this fish recipe from the cookbook Jerusalem. It is a beautiful book that intertwines food and recipes from the many different cultures that inhabit this ancient city.  I pair the fish cakes with a Quinoa Tabouli, a regular dish in my kitchen.

This meal takes about an hour and 15 minutes to prepare.
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Ingredients:
Fish Cakes
-14 oz cod or haddock fillets
-1/2 cup bread crumbs or panko or gluten-free panko
-1/2 large egg
-2 ½ TBS capers
-1 TBS dill
-2 green onions
-grated zest of 1 lemon
-1 TBS fresh squeezed lemon juice
-3/4 tsp ground cumin
-1/2 tsp turmeric
-1/2 tsp salt
-1/4 tsp pepper, preferable white pepper
-3 TBS extra virgin olive oil for sautéing
 
Sauce
-2-3 TBS mayonnaise
-1 TBS ketchup
-4 TBS prepared horseradish or to taste
Note: Honestly, I don’t really measure when I make the sauce.  Just mix the ingredients together & taste to get the right ratio.
 
Quinoa Tabouli
-1/2 c red quinoa
-2 TBS extra virgin olive oil
-1 1/2 TBS lemon juice
-1 clove of garlic
-1/2 tsp cumin
-1 c chopped parsley
-3/4 c chopped tomatoes
-2 scallions
-1/4 c chopped olives (I like Kalamata olives)
-salt and pepper to taste
 
Steps:
1) Prep
-Start by preparing the quinoa
-Rinse ½ c dry quinoa
-Add to saucepan with 1 c of water or chicken or veggie broth
-Bring to a boil
-Cover and simmer for ~15 minutes until liquid is absorbed
 
-While quinoa is cooking, prep fish cakes
-Cut fish into 1/16 inch thin slices
-Dice slices into tiny pieces
-Chop green onions
-Chop capers
-Zest lemon
-Chop dill
-Mix together well -- fish, bread crumbs, egg, capers, dill, green onions, lemon zest, lemon juice, cumin, turmeric, salt & pepper
-Dampen hands and make 12 patties out of fish mixture
-Arrange on plate, cover with plastic and refrigerate for at least 30 minutes
 
2) Make sauce for fish cakes & dressing for the quinoa
-Mix together mayo, ketchup and horseradish in small bowl
-Refrigerate until serving

-Add olive oil and lemon juice to a large bowl
-Grate or mince 1 clove of garlic and add to bowl
-Add cumin to bowl
-Add cooked quinoa to bowl and mix
-Let cool for 30 minutes
 
3) Prep rest of tabouli salad
-Chop parsley, tomatoes, scallions & olives


4) Saute Fish Cakes
-heat olive oil in large frying pan over medium-high heat
-cook fish cakes in batches 5-6 to a batch until browned on both sides & cooked through
-this should take 5-8 minutes for each batch
-drain on plate with paper towel
 
5) Mix tabouli ingredients together
-mix quinoa with parsley, tomatoes, scallions, olives
 
6) Serve Fish Cakes & Tabouli
-plate fish cakes
-put horseradish sauce on top
-add tabouli on the side
 
Enjoy!