Spicy hake cakes in a red pepper & chilli sauce - Mezze

Ingredients

• 1 onion, cut into quarters
• 2 garlic cloves, cut in half
• 2 fresh green chillies, roughly chopped
• 1 tablespoon preserved lemon, roughly chopped
• 25g fresh coriander, roughly chopped
• ¹/² tablespoon paprika
• ¹/² tablespoon ground cumin
• 2 teaspoons sea salt
• 600g skinned hake
• 1 free-range egg
• extra virgin rapeseed oil, for shallow frying
• 4 tablespoons extra virgin rapeseed oil
• 1 red pepper, cut into strips
• 2 fresh green chillies, finely chopped
• 2 garlic cloves, crushed
• 25g fresh coriander, leaves and stalks finely chopped
• 1 tablespoon paprika
• 2 teaspoons caster sugar
• 1 teaspoon sea salt
• 100g tomato purée
• 200ml vegetable stock or water
• boiled rice or fresh bread
• green tahini sauce
• salad or greens