Trim any dry ends off the spring onions. Finely chop into slivers.
Pick and chop the flat leaf parsley.
Chop the the coriander, including the stalk.
Skin and pin-bone the Pollock fillet. Chop into large dice, then roughly purée in the food processor.
Transfer the fish to a mixing bowl, and combine with the egg, breadcrumbs, the chopped herbs, the dried spices, and the salt and pepper.
Form into approximately 120g patties, and set aside to chill.
Peel and finely dice the red onion.
Pick and chop the leaves of the parsley.
Top the red chilli, remove the rib and seeds, and chop finely.
In a large saucepan, heat the olive oil, and fry off the onion.
When the onions are translucent, add the chilli, and cook for a further minute before adding the dried spices.
Add the chopped tomatoes, season with salt and pepper, and leave to simmer until the sauce has thickened.
Heat the rapeseed oil in a large frying pan.
Fry off the fish patties in the hot oil until golden brown on both sides, about 2 minutes.
Transfer the fish cakes to the simmering tomato sauce, and leave to cook for about 5 minutes.
When the fish cakes are done, plate up with a generous amount of sauce, and sprinkle with the chopped parsley.
«Any inexpensive white fish, such as hake, can be used in place of the ling fillets.»