Fish cakes with lemon aïoli
It doesn’t always have to be meat. Serioulsy. And I think I wrote that already in an older post of mine. So back to that. Here some quick fish cakes. Actually, I was quite afraid they’ll smell too fishy once cooked, but no. They were delicious, and along with the sauce, even better.
Ingredients:
- pollock
- egg white
- flat leave parsley
- chillies
- sundried tomatoes
- bred crumbs
- salt&pepper
- garlic
- lemon zest
- mayonnaise
- crème fraîche
Method:
- chuck the fish, sundried tomatoes, parsley and chilli into the blender, along with an egg white and some breadcrumbs, blizz it and season;
- form fish cakes and fry them for a couple of minutes until golden brown;
- prepare a garlic paste with a little bit of salt, mix it in a bowl with equal amounts of crème fraîche and mayonnaise and some lemon zest;
- mix well and serve along with the fish cakes.
SimoKitchenEB
I love to eat and to cook. And is there anything better than having a cocktail or a glass of wine and some wonderful little nibbles at five o’clock? Let’s face it, it’s always five o’clock somewhere in the world...
