Spicy Fish Patties in Tomato-Pepper Sauce
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Food processor
- Cast iron pan
- Chef's knife
- Measuring spoons and cups
INGREDIENTS
- 1 cup parsley
- 1 cup cilantro
- 1 red onion
- 2 garlic cloves
- 1 small red chili pepper
- 1 heaping teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons breadcrumbs
- 1.1 pounds/500 grams tilapia or another mild white fish, skinless and boneless
- 5.3 ounces/150 grams salmon, skinless and boneless
- Sauce:
- 2 red bell peppers
- 1 small red chili pepper
- 5 garlic cloves
- 1 cup cherry tomatoes
- 1 tablespoon sweet paprika
- 1/2 tablespoon hot paprika
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 to 1½ cups water, as needed
- Chopped cilantro, for garnish
INSTRUCTIONS
- In a food processor, combine the parsley, cilantro, onion, garlic, chili, salt, pepper, bouillon powder, olive oil, breadcrumbs, tilapia, and salmon. Pulse just until the mixture is finely chopped and holds together, scraping the sides of the bowl as needed.
- With damp hands, form the mixture into small patties, each about the size of a walnut. You should get about 32. Set them aside on a plate.
- In a large, oven-safe sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the bell peppers and garlic and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sweet paprika, hot paprika, and bouillon powder, and cook for 1 minute more.
- Add the chili and cherry tomatoes and cook until the tomatoes begin to soften and the mixture starts to caramelize, 6 to 8 minutes. Stir in the salt and tomato paste. Add enough water to create a loose, spoonable sauce. Bring to a gentle simmer.
- Let the sauce cook uncovered for 5 to 7 minutes, allowing the flavors to meld. Taste and adjust the seasoning if needed.
- Carefully nestle the patties into the sauce in a single layer. Cover and simmer over low heat for 20 minutes, or until the patties are fully cooked through.
- Meanwhile, heat the oven to 400°F. Remove the lid from the pan, sprinkle the patties with chopped cilantro, and transfer the pan to the oven. Bake for 7 to 10 minutes, until the sauce is bubbling and the edges of the patties begin to brown slightly.
- Serve hot, ideally with rice, couscous, or crusty bread to soak up the sauce.
FAQ
Can I bake the spicy fish patties?
You can, though the result will differ slightly in texture and flavor. To do so, arrange the patties on a parchment-lined baking sheet and bake at 375°F for about 20 minutes, flipping halfway through. They won’t absorb the sauce, so you can bake the sauce separately in a dish or spoon it over the patties after baking.
Can the spicy fish patties be made ahead and frozen?
Yes, either raw or fully cooked. For raw patties, form them and freeze on a parchment-lined tray until solid, then transfer to a freezer bag. Thaw overnight in the fridge before cooking. Cooked patties can be frozen in a single layer and then stored with a bit of sauce in airtight containers. To reheat, gently simmer the patties in fresh sauce or warm them in the oven covered with foil.
Can I use canned fish?
Canned fish can be used to make the patties, though the texture and moisture will differ from fresh fish. Choose canned fish packed in water or its own juices, such as canned salmon or mackerel. Drain thoroughly before mixing, and be prepared to adjust the consistency with more breadcrumbs if the mixture feels too wet. Avoid using very soft canned fish like tuna in oil, which can make the patties greasy.
How can I adjust the heat level?
The heat level in spicy fish patties depends largely on the type and amount of chili used. As written, the recipe includes both a chili in the patties and another in the sauce, making them moderately spicy. To reduce the heat, remove the seeds from the chilis or use milder varieties like jalapeños or banana peppers. If you prefer a very mild version, omit the hot paprika and use only sweet paprika. For extra heat, add more chili or a pinch of cayenne.
What should I serve with spicy fish patties?
Spicy fish patties pair well with neutral, starchy sides that absorb the bold sauce. Steamed basmati rice, couscous, or crusty bread are traditional accompaniments. For a lighter option, serve them with a fresh herb salad, roasted vegetables, or cauliflower rice. A dollop of yogurt or tahini on the side helps balance the heat and adds creaminess. If you’re entertaining, consider serving spicy fish patties as part of a larger mezze spread with hummus, olives, and pickled vegetables.
How do I keep the patties from falling apart during cooking?
Make sure the mixture is well blended and slightly sticky before shaping. Breadcrumbs help bind the fish and herbs together, and eggs can be added if needed for extra cohesion. Chill the shaped patties for 15–30 minutes before cooking to help them firm up. When placing them in the sauce, avoid stirring vigorously—gently nestle them in and let them cook undisturbed. If baking or pan-searing instead of simmering, use a nonstick surface and flip only once to prevent breakage.
Is it possible to make spicy fish patties gluten-free?
Replace the breadcrumbs with gluten-free breadcrumbs, crushed rice crackers, or almond flour. Make sure the chicken bouillon powder you use is certified gluten-free, as some brands contain wheat derivatives. The rest of the ingredients—fish, herbs, vegetables, and spices—are naturally gluten-free. The texture may vary slightly depending on your breadcrumb substitute, so adjust amounts as needed until the mixture holds together well.
