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1
Cut the fish fillets into pieces and put them in the food processor with the rest of the ingredients except the flour and oil.
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2
Process for about 5 seconds only, until it is finely chopped and the ingredients are well mixed.
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3
It is important not to let it turn into a paste.
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4
Sprinkle the flour onto a plate.
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5
Wet your hands, take a lump of the fish mixture the size of a small egg, roll it into a ball, and flatten it.
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6
Do the same with the rest of the mixture, then turn the fish cakes in the flour to cover them all over.
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7
Shallow-fry the cakes in hot oil until browned, turning them over once.
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8
Lift them out and drain on paper towels.
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9
Serve hot or cold, accompanied by lemon wedges.
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10
You can use the same fish mixture as above to make balls rather than cakes.
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11
These are very good poached in a tomato sauce.
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12
For the sauce, fry 4 to 5 finely chopped garlic cloves in 2 tablespoons olive oil for a moment or two, add 2 pounds peeled and chopped tomatoes, 1 to 2 teaspoons sugar, salt, a pinch of chili pepper, and cook for 10 minutes.
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13
Roll the fish mixture into balls, drop them into the sauce, and simmer for 5 minutes.
