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Fish cakes with lemon aïoli

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:

  1. chuck the fish, sundried tomatoes, parsley and chilli into the blender, along with an egg white and some breadcrumbs, blizz it and season;
  2. form fish cakes and fry them for a couple of minutes until golden brown;
  3. 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;
  4. mix well and serve along with the fish cakes.
Fish cakes with lemon aïoli
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