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Tunisian Fish Cakes with Lemon and Paprika Aïoli

  • 40servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes

  2. 1 cup finely chopped onion

  3. 6 garlic cloves, chopped

  4. 3 tablespoons chopped fresh parsley

  5. 3 tablespoons chopped fresh cilantro

  6. 1 tablespoon ground cumin

  7. 2 teaspoons coarse kosher salt

  8. 1 teaspoon ground ginger

  9. 3/4 teaspoon ground black pepper

  10. 6 tablespoons matzo meal

  11. 1 large egg

  12. 12 tablespoons (about) olive oil (for frying)

  13. Spicy Lemon and Paprika Aioli

Instructions Jump to Ingredients ↑

  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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