Ingredients:
For the patties:
- 12 ounces ground fish (a mix of white fish and salmon is recommended)
- 1 red onion, peeled
- 2 tablespoons breadcrumbs or panko
- 1 large egg
- 2 flat tablespoons cornflour
- 3-4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder, granulated garlic, or 3 crushed garlic cloves
For the sauce:
- 3 tablespoons olive oil
- 2 large white onions, peeled
- 3 celery stalks, including leaves
- 8 garlic cloves, peeled
- 4 zucchinis or courgettes
- 4 potatoes, peeled
- 1 tablespoon onion soup powder
- 1/2 teaspoon hawaij or turmeric
- 1 teaspoon salt
Instructions:
- To make the patties: Finely chop the onion and mix with the rest of the patty ingredients until even. Refrigerate until the sauce is ready.
- Slice the onions into thin strips and cut the celery into small pieces, about an inch each. Quarter or cut the zucchinis into relatively thick sticks and cube or quarter the potatoes.
- In a large sauté pan, heat olive oil and fry the onions, celery, and garlic until softened.
- Add zucchinis and potatoes and fry until the zucchinis start to golden, stirring occasionally.
- Add onion soup powder, hawaij or turmeric, and salt, and stir. Add 3 cups of boiling or hot water and cook for 20 minutes.
- Form the patties with wet or oiled hands and transfer to the pan. Shake the pan slightly so the sauce covers the patties. The sauce should reach three-quarters up the patties; add a little more water if necessary.
- Cook together for 20 minutes while preheating the oven to 400℉.
- Once the oven is hot, transfer the pan uncovered and bake for 30-45 minutes, or until the top of the dish is golden and the potatoes are tender.