Hedgehog fish patties in a winning sweet-sour sauce

Michal Levi-Alchalel presents a delightful recipe perfect for Rosh Hashanah and the Tishrei holidays: "Hedgehog" fish patties, where the fish mixture is combined with rice that expands into a hedgehog-like shape. The patties are made with white fish—anything but salmon or tuna—using readily available options such as sea bream, mullet, and more.

Ingredients:

For the patties:

500g ground fish (recommended: White fish)

½ cup chopped cilantro (or parsley)

2 cups Sugat jasmine rice

2 crushed garlic cloves

½ cup

1 tablespoon turmeric

1 tablespoon sweet paprika

For the sauce:

1 onion, peeled and diced

2 tablespoon olive oil

3 tablespoon pomegranate concentrate

2 tablespoon silan or honey

2 cups roughly chopped spinach or Swiss chard

1 tablespoon turmeric

Juice of two lemons (100ml)

1.5 liters water or vegetable stock

For garnish:

Pomegranate seeds

Salt and pepper

Preparation Instructions:

1. In a medium bowl, mix together the patty ingredients and season with 1 tablespoon salt and a little pepper. Shape the mixture into ping-pong ball-sized patties and refrigerate briefly, covered.

2. In a large pot or sauté pan, heat the olive oil and sauté the onion over medium heat for about 5 minutes. Add the spinach and sauté for another minute. Then, add the remaining sauce ingredients and water, bringing the mixture to a boil. Season with salt and pepper and gently place the patties into the sauce. Cover and simmer on low heat for about 30 minutes. Adjust the sauce seasoning and serve with pomegranate seeds, and a little salt and pepper.

Michal Levi-Alchalel, in collaboration with Sugat