12 oz of potatoes
2 tablespoons of olive oil
1 chopped onion
1 minced garlic
6 oz of smoked fish (salmon or surubim)
1/2 cup of white wine
1 egg
1 1/4 cups of all-purpose flour
1 tablespoon of chopped chives
Salt and black pepper to taste
For the sauce
3 tablespoons of olive oil
1 chopped onion
2 anchovy fillets
1 tablespoon of green pimiento paste
5 pounds of tomatoes, cut into strips (500 g)
1 tablespoon of chopped sage
1 tablespoon of chopped marjoram
Salt and black pepper to taste
12 oz of potatoes
2 tablespoons of olive oil
1 chopped onion
1 minced garlic
6 oz of smoked fish (salmon or surubim)
1/2 cup of white wine
1 egg
1 1/4 cups of all-purpose flour
1 tablespoon of chopped chives
Salt and black pepper to taste
For the sauce
3 tablespoons of olive oil
1 chopped onion
2 anchovy fillets
1 tablespoon of green pimiento paste
5 pounds of tomatoes, cut into strips (500 g)
1 tablespoon of chopped sage
1 tablespoon of chopped marjoram
Salt and black pepper to taste
Boil the potatoes until they're tender, then peel them and set aside
In another pan, heat the olive oil over medium heat, add the onion and garlic, and sauté until they start to brown
Cut the fish into small pieces and add it to the pan with the onion
Cook for an additional 3 minutes over high heat
Add the wine and let it evaporate
Season with pepper and cook for another 5 minutes over low heat
Let the fish cool and then puree it in a processor
Peel the potatoes and puree them as well
Place the potato mixture on a surface
Make an indentation in the potato mixture and add the egg
Add the fish puree and mix well
Gradually add the flour and continue mixing until a dough forms
Add the chopped chives and mix well
Cover the dough and let it rest
Make the sauce: In a pan, heat the olive oil over medium heat, add the onion, and sauté until it starts to brown
Add the anchovy fillets and mix well with a spoon
Add the green pimiento paste, tomatoes, and herbs
Season with salt and pepper and cook for 6 minutes over high heat, or until the tomatoes are almost tender
Reserve the sauce
Using the reserved dough, shape into patties and boil them in plenty of boiling water until they're cooked through
Remove them from the pot with a slotted spoon
Place the fish cakes on a plate and serve with the warm sauce
Serve 6 pieces.
