Tunisian Fish Cakes with Lemon-Paprika Aioli
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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
Details
Level of difficulty Average
Cost Average budget
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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