Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 40 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds mild white fish fillets (such as orange roughly 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 (see recipe) | ||
| 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 1-3/4 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. |
| 3 | Arrange fish cakes on plates. Spoon aioli alongside and serve. |