Lemon Herb Fish Cakes & Aioli

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Lemon Herb Fish Cakes & Aioli


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


  • 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
  • 23 tablespoons chives, finely chopped
  • 1 lemon, zest, and juiced


  1. For the aioli combine the egg yolks, salt, lemon juice, and zest in a food processor or blender and process until smooth
  2. 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
  3. 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.
  4. 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!

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