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

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

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

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Fish Cakes with Lemon and Parsley Aioli

Ingredients

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