Fish cakes

2 cups cous cous 1 lb. white meat fish
1/4 cup minced onions 1/4 tsp. sesame oil(optional)
1/4 cup minced celery pinch of sea salt
1/4 cup minced carrot tamari
1/4 cup minced parsley 4 cups water

Saute onions, celery and carrots with a pinch of sea salt. When
vegetables are tender add water and bring to a boil. Add fish,(make
sure there are no bones), and season with tamari. Simmer until
fish is just done. Add cous cous and cook for 1 minute more.
Remove from heat. Leave cous cous in pot for a half hour and stir
every five minutes to distribute liquid. Add parsley and form, into patties.
Brown on both side, with or without oil, and serve with sauce.

Sauce; 2 tbs. kuzu
1 ½ cups water
1 ½ tbs. tamari
2-4 tbs. grated horseradish

Dissolve kuzu in a small amount of water. Place kuzu, water and tamari
in a sauce pan. Slowly bring to a boil, stirring constantly. Remove from
heat and add horseradish. Pour hot over croquettes and serve.

Fish cakes can also be served cold, without sauce. Make sure you do use
a garnish to help digest fish.(Such as daikon.)

By Sarah Lapenta