Tunisian Fish Cakes with Lemon-Paprika Aioli

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  • Average
  • Average budget

Ingredients

  • 2 lb white fish fillets
  • 1 C finely chopped onion
  • 6 garlic cloves, chopped
  • 3 tbsp chopped parsley
  • 3 tbsp chopped cilantro
  • 1 tbsp ground cumin
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 3/4 tsp black pepper
  • 6 tbsp matzo meal or breadcrumbs
  • 1 large egg
  • olive oil for frying
  • Spicy Lemon-Paprika Aioli:
  • 1 1/2 C mayonnaise
  • 1 1/2 tbsp tomato paste
  • 1 1/4 tsp paprika
  • 1/4 C lemon juice
  • 6 garlic cloves, minced
  • 1/4 tsp cayenne pepper

Preparation

Step 1

For Aioli: combine all ingredients in small bowl. Whisk to blend. Season to taste with salt & pepper.

Step 2

Coarsely grind fish in food processor. Add next 8 ingredients and blend well. Add breadcrumbs and egg. Process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tbsp for each cake, shape mixture into patties.

Step 3

Heat oil in heavy large skillet over medium heat. Fry fish cakes in batches until golden brown and cooked through, about 3 mins per side.

Step 4

Serve with Aioli and roasted potatoes.

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