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Cod, Mint, Lime & Chorizo Fishcake With Aioli

Two cod, mint, lime and chorizo fishcakes plated with a simple tomato and lettuce salad and aioli
  • Recipe Type: Plated Spec
  • Perfect For: Bar Food, Main Courses, Starters
  • Shelf Life: Serve straight away
  • Serving Alternative: Use a single fishcake for a starter portion

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes


Equipment Needed

SERVING PLATE
MIXING BOWL
SPOONS

Allergens

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Sub-recipe Allergens

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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

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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