Start with preparing all the ingredients in this order

Buy Fresh Fish! Hake will do but so will kabeljou, Rock cod or similar flesh Fish- you will need around 500g -600g (of flesh).

Chop Parsley very fine, i would say around 1/3 of a glass worth.

Chop a bit of coriander and add it to the parsley.

Chop a quarter of a medium size cauliflower — very fine, don't use the stem only the flower

Fine chop a small red onion, for a larger one use 3/4 of the flesh.

finely chop 4 brown mushrooms.

Take the fish put it onto a large chopping board and chop it. Its difficult and pieces go flying. Get it as well chopped as possible. Don't kill your self if its not as fine as you want it, we have a plan later.

Throw the fish into a large bowl

Add the parsley — mix, add the onions — mix, add the cauliflower-mix, add the mushrooms — mix.

Add a teaspoon of cumin, salt and pepper.

Mix mix mix

Grate 2 garlic cloves into the mix & mix

Grate a thumb size fresh ginger stick — about the size of an adult males thumb

take 1/3 a glass of Cous Cous, spread it all over the mixture and mix it very well. (Do not cook the Cous Cous. The Cous Cous gives the Fishcakes an intresting texture -makes it a bit crunchy-But not. You can use prepared Cous Cous-it is as nice= With out the crunch.

Take the insides of the mixing dish, put it back on the board and chop away again, I like to use two sharp heavy knives- one in each hand- and double chop. get it as chopped as possible. the more you chop it: the better and finer the mixtures, the better the patties will come out.Put the mixture back into the dish.

Add 2 well beaten eggs and carry on mixing.

Create a golf ball size lump out the mixture and flatten in the hands.

You can either fry them in oil or cook under a grill.

serving ideas:

Make Cous Cous.

Make Techina sauce.

Chop up some tomatoes

When ready to eat cover the bottom of the plate with Cous Cous, add the tomatoes then put the fish cakes on top and pour 3 spoons of techina ontop of the Fish Cakes.

Be’te’avon

*this recipe was inspired Originally from Yotam Ottolenghi’s Jerusalem book, from the Fish cakes in tomato sauce dish — its amazing, check it out here:

http://www.theguardian.com/lifeandstyle/2013/mar/17/yotam-ottolenghi-codcakes-recipe-jerusalem