Fish Cakes Mediterranean

INGREDIENTS
2    cans (5 ounces) tuna, drained
      or 1 cup diced fresh fish (Tilapia, cod, halibut, etc.)
½   pound cooked shrimp (about 1 cup)
6    cloves garlic, minced, divided
4    tablespoons all-purpose flour
½   cup dried bread crumbs
1    cup tomato sauce, divided
2    eggs, lightly beaten
2    tablespoons dried basil
2    tablespoons dried marjoram
4    tablespoons olive oil, divided
 
1    medium white onion, chopped
2    tablespoons sun-dried tomatoes, finely chopped
2    tablespoons dried oregano

 METHOD

Put the fresh fish (but not the tuna) into a food processor and pulse to a chunky mixture. Do not puree. Remove to a large bowl and do the same with the shrimp. Add the tuna to the bowl if using tuna.

To the bowl add 3 cloves of garlic, the flour, bread crumbs, ½ cup of tomato sauce, the 2 eggs, basil and oregano. Mix well and form the mixture into 6 palm-sized patties, about ½  inch thick, like hamburgers. Place 2 tablespoons of olive oil into a large skillet and heat over medium heat. Cook the cakes, 3 at a time, in the skillet until golden brown on both sides, about 4 to 5 minutes per side.

Meanwhile, produce the sauce. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat and add the onions, 3 cloves of garlic and the sun dried tomatoes. Cook the vegetables for 4 to 5 minutes or until the onions are translucent and add ½ cup of tomato sauce and the oregano. Cook for 3 to 4 minutes until thickened, remove from the heat and serve with the fish cakes.