SALMON FISHCAKESWITH ROASTEDGARLIC AIOLI

Directions

• Roughly chop the salmon. Mix all the
  ingredients together for the mayonnaise mix.
  Fold the salmon into the mayonnaise mix.
  Divide the mixture into 6 portions. Heat the oil
  and Marvello in a frying pan.
  Roll the fishcakes into the breadcrumbs and
  gently fry until golden brown
  Transfer onto a baking tray and bake at 180°C
  for 4-5 minutes.
  ROASTED GARLIC AIOLI:
  Wrap the garlic in foil, bake in the oven at
  180°C for 20 minutes – let cool.
  Peel 3 garlic bulbs and press with the back of
  a knife to make a puree. Place garlic in a bowl,
  add lime juice and NOLA Ultra Creamy
  Mayonnaise. Season to taste.
  Serve the aioli with the salmon fishcakes and a
  side salad.