Sole cakes in spicy red pepper sauce

I love Moroccan fish no matter which type of sauce it's cooked in. Red, yellow, spicy, lemony; they're all good in my book. Typically salmon is the I prefer, but this week, I decided to use Sole, but instead of just frying it as it, I made sole cakes and finished them off in a spicy red sauce.
Here's what you'll need: (Makes 16 medium or so patties)

10 large pieces of thawed sole
1/2 cup chopped coriander
3 large eggs
1/2 cup breadcrumbs or matzo meal
3/4 cup of flour (for dredging) or matzo cake meal

2 garlic cloves crushed
salt & pepper
1/2 tsp paprika
oil for frying
Sauce

2 cloves garlic whole
1/2 cup chopped coriander

1 large carrot sliced very thinly

1 large red bell pepper sliced

2 red chili peppers chopped finely

2 tbsps olive oil
1 tsp paprika

1/4 tsp turmeric

1 1/2 cup water

salt and pepper

In a bowl, add the chopped Sole, coriander, 1 egg, the breadcrumbs, paprika, crushed garlic and salt. The mixture will be very loose so refrigerate it for at least 15 minutes. Then heat a pan on high with frying oil, remove a golf sized amount of the fish mixture and flatten a little, then dredge the cakes in the flour then pass them in the remaining beaten eggs and fry on each side for about 2 minutes till golden and set aside on paper towel to drain (they will not be fully cooked but will finish cooking in the sauce). 

In another pan, add the olive oil, heat on high, then add the peppers (both sweet and hot), the carrots, the 2 cloves garlic and saute for a couple of minutes, be careful not to burn the garlic, then and the water & spices. Once the sauce starts to bubble, reduce the heat, add in the coriander. Let the sauce reduce then add the fish cakes and baste them with the sauce.

Cover and cook for 5 minutes, then uncover, flip over the fish cakes and cook for another 2 minutes and voila!