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Cod, Mint, Lime & Chorizo Fishcake With Aioli

Ingredients

This recipe makes portion(s).

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Required Sub Recipes

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Equipment Needed

SERVING PLATE
MIXING BOWL
SPOONS

Allergens

Sub-recipe Allergens

Method

Place the fishcakes in a deep fat fryer preheated to 170°c.

Remove from the fryer, drip dry and finish in a preheated oven 180-200°c.

Once the core temp of 75°c has been reached prepare the plate.

Place the aioli on the plate and drag across with a serving spoon.

Dress the leaves and tomatoes in the mixing bowl and build on the plate.

Add the fishcakes to the plate and serve.

Nutritional Information

Nutritional data per portion, view full nutrition table

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