Yotam Ottolenghi recipes: full-of-herbs fish cakes, plus steamed aubergine with sesame and spring onion

Full-of-herbs fish cakes There are a lot of herbs and various other aromatics in these fish cakes, which gets them a high score on the flavour front. If you use less, they will still taste pretty good, and the fish will stand out more. These quantities make 12-16 cakes (depending on size), or enough for four as a first course; or serve as a main with a substantial salad and some good crusty bread. 2 tbsp olive oil 4 shallots, peeled and finely diced 3 cloves garlic, peeled and crushed 30g fresh coriander leaves, chopped 25g fresh dill, chopped 20g fresh basil leaves, finely shredded 6 lime leaves, finely chopped 1 lemongrass stalk, bruised and finely chopped ½ tsp ground coriander 400g haddock fillets (or other firm, white fish), skinless and boneless 10g fresh ginger, peeled and finely chopped 1½ tsp fish sauce ½ tsp lime zest ½ egg, lightly beaten (use the other half for something else) 1 tbsp corn flour Salt 50ml sunflower oil 1 lemon, cut into wedges Heat the oven to 180C/350F/gas mark 4. Heat the olive oil in a medium frying pan, add the shallots and garlic, and sauté on a medium heat for five minutes. Turn the heat up to high, add the herbs, lime leaves, lemongrass and ground coriander, and cook for two minutes. Remove and allow to cool. Cut the fish into rough chunks and place in a food processor. Blitz in a few pulses, just until it's broken down into approximately 0.5-1cm pieces – take care not to over-process. In a large bowl, mix together the oniony, herby mass from the pan, the fish, ginger, fish sauce, lime zest, egg and corn flour, and add a quarter-teaspoon of salt. Split the mix into 40g portions, form each into a long, 8cm x 4cm kebab, and gently flatten a little. Heat the sunflower oil in a large frying pan on medium heat. Fry the fish cakes in batches for about 90 seconds on each side, until lightly golden. Transfer to a baking tray and place in the oven for about two minutes to cook through. Serve hot with a wedge of lemon. Steamed aubergine with sesame and spring onion (V) Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. It gives this dish a particular substantial quality, making it suitable to serve as a main course with just plain rice or fried tofu. Serves four as a condiment to rice. 2 large aubergines, topped, tailed and peeled (650g gross weight) 2½ tsp mirin ½ tsp sesame oil 1½ tbsp light soy sauce 2½ tsp rice vinegar 1½ tsp maple syrup ¼ tsp salt 2 tsp ginger, peeled and finely chopped 1 garlic clove, peeled and crushed 5 spring onions, sliced thinly on an angle 10g toasted mixed black and white sesame seeds Bring a large pot of water to a boil. Put the aubergines in a steamer or colander that will hang over the water without touching it, cover the pot with a tight-fitting lid and steam for 30 minutes, turning once. Lift out the steamer and leave the aubergine to cool and drain. Shred the flesh by hand into long, thin 0.5cm-wide strips, and drain for 20 minutes more. For the dressing, mix the mirin, sesame oil, soy sauce, vinegar, syrup, a quarter-teaspoon of salt, the ginger and garlic, and set aside. Once the aubergine is cool, gently toss it with the dressing along with the spring onion and sesame seeds. Leave to marinate for at least 10 minutes, then serve. • Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.