Fish cakes and tomato salad
2 servings
Prep: 30 mins,
Cooking: 40 mins
Salt cod and snoek fish cakes with aioli and tomatoes.
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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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