FISH CAKES WITH LEMON & PARSLEY AIOLI

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Servings: 4-5

Ingredients

FISH CAKES:
1 tbsp sunflower oil
1 onion, finely diced
1 carrot, grated
500 g hake
2 cloves garlic, crushed
2 eggs
30 g 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
NOMU Extra Virgin Olive Oil for frying

AIOLI:
100g mayonnaise
½ tsp garlic, crushed
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, combine the fish together with the onion mixture and add the garlic, eggs, parsley, lemon zest, lemon juice, NOMU Sea Salt, and NOMU Black Pepper

Heat a non-stick pan with a little oil. Shape the fishcakes into 5cm round shapes and fry the fishcakes for a few minutes on each side until the fish is cooked through and golden brown.

For the aioli, simply combine all the ingredients together in a blender until smooth.

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