Moroccan Fish Cakes in Lemon

Ingredients

FOR THE FISH CAKES
3/4 pound skinless, boneless fish fillets, such as cod, scrod, flounder, sole, tilapia or salmon, cut into big chunks
1/2 small onion
4 sprigs flat-leaf parsley, stems removed
half of 1 beaten egg
1 tablespoon vegetable oil
1/2 tablespoon grated lemon zest
dash of nutmeg
salt and pepper
1/2 cup fresh bread crumbs
FOR THE SAUCE
1 1/2 cups water
pinch of saffron threads
1/4 teaspoon turmeric
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
1 tablespoon capors
1 tablespoon Dijon mustard

n her wonderful cookbook, Levana's Table - Kosher Cooking for Everyone, Levana Kirshchenbaum introduces this recipe for Moroccan Fish Cakes in Lemon Sauce as the Moroccan answer to gefilte fish.