FISH CAKES WITH LEMON & PARSLEY AIOLI
Servings: 4-5
Ingredients
FISH CAKES:
1 tbsp sunflower oil
1 onion, finely diced
1 carrot, grated
500g hake
2 cloves garlic, minced
2 eggs
30g Italian flat-leaf parsley, chopped
Zest of 1 lemon
50 ml fresh lemon juice
Pinch of NOMU Sea Salt and NOMU Black Pepper, to taste
Oil, for frying
AIOLI:
100g NOMU MAYU
½ tsp minced garlic
1 tbsp fresh lemon juice
1 tbsp Italian flat-leaf parsley, finely chopped
1 tbsp NOMU Extra Virgin Olive Oil
Pinch of NOMU Sea Salt and NOMU Black Pepper, to taste
Directions
Fry the onions and carrots with sunflower oil until soft and set aside.
Blend the hake in the food processor until it just breaks up. Once the onion mixture has cooled down, add to the fish together with the garlic, eggs, parsley, lemon zest, lemon juice, Sea Salt and Black Pepper.
Heat a non-stick pan with a little oil. Shape the fishcakes into 5cm round patties and fry for a few minutes on each side until cooked through and golden brown.
For the aioli, simply combine all the ingredients together in a blender until smooth.
Serve the hot fishcakes with the aioli on the side and some grilled lemon wedges.
Ingredients
FISH CAKES:
1 tbsp sunflower oil
1 onion, finely diced
1 carrot, grated
500g hake
2 cloves garlic, minced
2 eggs
30g Italian flat-leaf parsley, chopped
Zest of 1 lemon
50 ml fresh lemon juice
Pinch of NOMU Sea Salt and NOMU Black Pepper, to taste
Oil, for frying
AIOLI:
100g NOMU MAYU
½ tsp minced garlic
1 tbsp fresh lemon juice
1 tbsp Italian flat-leaf parsley, finely chopped
1 tbsp NOMU Extra Virgin Olive Oil
Pinch of NOMU Sea Salt and NOMU Black Pepper, to taste
Directions
Fry the onions and carrots with sunflower oil until soft and set aside.
Blend the hake in the food processor until it just breaks up. Once the onion mixture has cooled down, add to the fish together with the garlic, eggs, parsley, lemon zest, lemon juice, Sea Salt and Black Pepper.
Heat a non-stick pan with a little oil. Shape the fishcakes into 5cm round patties and fry for a few minutes on each side until cooked through and golden brown.
For the aioli, simply combine all the ingredients together in a blender until smooth.
Serve the hot fishcakes with the aioli on the side and some grilled lemon wedges.
Ingredients
FISH CAKES:
1 tbsp sunflower oil
1 onion, finely diced
1 carrot, grated
500g hake
2 cloves garlic, minced
2 eggs
30g Italian flat-leaf parsley, chopped
Zest of 1 lemon
50 ml fresh lemon juice
Pinch of NOMU Sea Salt and NOMU Black Pepper, to taste
Oil, for frying
AIOLI:
100g NOMU MAYU
½ tsp minced garlic
1 tbsp fresh lemon juice
1 tbsp Italian flat-leaf parsley, finely chopped
1 tbsp NOMU Extra Virgin Olive Oil
Pinch of NOMU Sea Salt and NOMU Black Pepper, to taste
Directions
Fry the onions and carrots with sunflower oil until soft and set aside.
Blend the hake in the food processor until it just breaks up. Once the onion mixture has cooled down, add to the fish together with the garlic, eggs, parsley, lemon zest, lemon juice, Sea Salt and Black Pepper.
Heat a non-stick pan with a little oil. Shape the fishcakes into 5cm round patties and fry for a few minutes on each side until cooked through and golden brown.
For the aioli, simply combine all the ingredients together in a blender until smooth.
Serve the hot fishcakes with the aioli on the side and some grilled lemon wedges.
Ingredients
FISH CAKES:
1 tbsp sunflower oil
1 onion, finely diced
1 carrot, grated
500g hake
2 cloves garlic, minced
2 eggs
30g Italian flat-leaf parsley, chopped
Zest of 1 lemon
50 ml fresh lemon juice
Pinch of NOMU Sea Salt and NOMU Black Pepper, to taste
Oil, for frying
AIOLI:
100g NOMU MAYU
½ tsp minced garlic
1 tbsp fresh lemon juice
1 tbsp Italian flat-leaf parsley, finely chopped
1 tbsp NOMU Extra Virgin Olive Oil
Pinch of NOMU Sea Salt and NOMU Black Pepper, to taste
Directions
Fry the onions and carrots with sunflower oil until soft and set aside.
Blend the hake in the food processor until it just breaks up. Once the onion mixture has cooled down, add to the fish together with the garlic, eggs, parsley, lemon zest, lemon juice, Sea Salt and Black Pepper.
Heat a non-stick pan with a little oil. Shape the fishcakes into 5cm round patties and fry for a few minutes on each side until cooked through and golden brown.
For the aioli, simply combine all the ingredients together in a blender until smooth.
Serve the hot fishcakes with the aioli on the side and some grilled lemon wedges.
