There is nothing better than a chunk of spicy fish cake enveloped in a piece of challah bread, dunked in red pepper sauce, and drizzled with green tahini sauce. It’s a flavour bomb in a bite. This ritual is part of most Friday dinners at my mother’s served in between the spread of mezze and before the mains.
Make sure to make a few extra for sandwiches the next day. We serve these in pita breads in our deli Mezze in Tramore and are probably one of our most popular specials!
Makes 12 fish cakes to serve 4–6