Fish Cakes with Lemon and Parsley Aioli

Name: Fish Cakes with Lemon and Parsley Aioli
Yield: Serves 4–5
Ingredients: 1 onion, finely diced; 50 ml fresh lemon juice; 1 tbsp Italian flat-leaf parsley, finely chopped; 1 tbsp extra virgin olive oil; 100 g mayonnaise; half tsp crushed garlic; oil for frying; 1 carrot, grated; pinch of salt and freshly ground black pepper to taste; 2 eggs; 2 cloves garlic, crushed; 500 g hake; 1 tbsp fresh lemon juice; zest of 1 lemon; 1 tbsp sunflower oil; 30 g Italian flat-leaf parsley, chopped

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

Sababa

By Tal Smith

Published 2014

About

The Ashkenazis love fish, so we came up with this recipe when we opened our first shop and added our Sababa touch: A little spice, a lot of fresh herbs, and–something we also add when making meatballs or burger patties–some grated onion and carrot fried off in oil to lend a richer flavour.

Ingredients

1 tbsp sunflower oil
1 onion, finely diced
1 carrot, grated

Fish course
Pescatarian
Gluten-free

Method

Fry the onions and carrots with the sunflower oil until soft. Blend the hake in a 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, salt and pepper.

Heat a non-stick pan with a little oil. Shape the fishcakes into 5 cm round shapes and fry the fishca