Tunisian Fish Cakes with Lemon and Paprika Aïoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Ingredients:
2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes |
1 cup finely chopped onion |
6 garlic cloves, chopped |
3 tablespoons chopped fresh parsley |
3 tablespoons chopped fresh cilantro |
1 tablespoon ground cumin |
2 teaspoons coarse kosher salt |
1 teaspoon ground ginger |
3/4 teaspoon ground black pepper |
6 tablespoons matzo meal |
1 large egg |
12 tablespoons (about) olive oil (for frying) |
spicy lemon and paprika aioli |
Directions:
1. Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
2. Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
3. Arrange fish cakes on plates. Spoon aioli alongside and serve
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