Name: Fish cakes and tomato salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Cuisine: Fish/Seafood
Ingredients: 500 ml milk; 250 g cod salted; 250 g snoek hot smoked; cumin pinch, ground; 50 g fresh parsley chopped; 50 ml fresh chillies 573; 1 potatoes peeled, cooked; 1 cup flour cake; 1 cup breadcrumbs; 3 eggs whisked; canola oil or sunflower oil, for frying; ½ tsp Dijon mustard; 3 eggs just the yolks; 30 ml lemon juice; 350 ml canola oil; 2 garlic cloves, grated; fresh chives optional; salt; 1 rosa tomatoes or cherry tomatoes; sherry vinegar; olive oil; Maldon salt smoked

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Ingredients (22)

500 ml	milk
250 g	cod — salted
250 g	snoek — hot smoked
	cumin — pinch, ground
50 g	fresh parsley — chopped
50 ml	fresh chillies — 573
1	potatoes — peeled, cooked
1 cup	flour — cake
1 cup	breadcrumbs
3	eggs — whisked
	canola oil — or sunflower oil, for frying

For the aioli:

½ tsp	Dijon mustard
3	eggs — just the yolks
30 ml	lemon juice
350 ml	canola oil
2	garlic — cloves, grated
	fresh chives — optional
	salt

For the tomato salad:

1	rosa tomatoes — or cherry tomatoes
	sherry vinegar
	olive oil
	Maldon salt — smoked

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Method:

For the fish cakes:

Heat the milk and cook the salt cod in the milk until soft.
(The cod is cured, cooking it in the milk will draw out some of the salt.)

Retain the milk cooking liquid.

Blend the cod, snoek, cumin, parsley and potato in a food processor, pulse to combine. Add the olive oil slowly as well as a bit of the remaining milk from cooking the cod.

The mixture should be stiff so that it can be shaped into small rounds. Place the mixture in the fridge to cool down.

Shape the fish cakes in your hands to form 4cm rounds. Roll the fish cake in flour, coat in the egg mixture, then cover well with bread crumbs. Deep fry until golden brown.

For the aioli:

Whisk the mustard and egg yolks with 1 teaspoon of lemon juice until white and fluffy. Add the oil in a thin steady stream until incorporated. Add the remaining lemon juice and garlic and mix well.

Add the chives if you are using them. Season to taste with salt.

For the tomato salad:

Cut the tomatoes in half, drizzle with olive oil and sherry vinegar. Add salt and freshly ground black pepper to taste.

Recipe by Nic van Wyk in collaboration with Allesverloren Wines for Portugal Day.