Lemon Herb Fish Cakes & Aioli
Ingredients
Units
Scale
Fish Cakes
- 2 cans of wild sardines in extra virgin olive oil (tuna or salmon would also work!)
- 1 can white beans, rinsed and drained
- 2 garlic cloves
- 1 lemon, zested and juiced
- 1/3 cup fresh herbs, minced (parsley mixed with dill, mint, sage, rosemary, oregano, chives, or thyme)
- 3/4 cup almond meal/flour, or any type of bread crumbs
- 2 eggs, beaten
Aioli
- 2 yolks
- 1/3 cup extra virgin olive oil
- 1/3 cup avocado oil (or any other vegetable oil)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2–3 tablespoons chives, finely chopped
- 1 lemon, zest, and juiced
Instructions
- For the aioli combine the egg yolks, salt, lemon juice, and zest in a food processor or blender and process until smooth
- With the food processor running VERY slowly drizzle in each type of oil in a thin stream. It should take about 2 minutes to pour all of it in if you are going slowly enough so take your time and you will see it start to thicken, lastly stirring in the herbs
- For the fish, cakes mash everything together in a bowl until a batter is formed. Spoon about 2 tablespoons of the batter into a preheated skillet with about a tablespoon of olive oil, flattening the cake to be about 1/4 thick.
- Fry 3-4 cakes for 3-4 minutes on each side until golden brown remove, repeat until all the batter has been used, and serve with the aioli!
