Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover)
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
40 small fish cakes
ingredients
- 2 lbs mild white fish fillets, cut into 1/2-inch cubes (such as orange roughy or halibut)
- 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 or 6 tablespoons breadcrumbs
- 1 large egg
- 10 -12 tablespoons olive oil, for frying
-
Spicy Lemon-Paprika Aioli
- 1 1⁄2 cups mayonnaise
- 1⁄4 cup fresh lemon juice
- 6 large garlic cloves, minced
- 1 1⁄2 tablespoons tomato paste
- 1 1⁄2 teaspoons hot spanish smoked paprika (Pimenton de la Vera, or 1 1/4 teaspoons hungarian sweet paprika and 1/4 teaspoon cayenne pepper)
directions
- For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
- 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.
- 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.).
- Arrange fish cakes on plates. Spoon aioli alongside and serve.
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