Tunisian Fish Cakes with Lemon and Paprika Aioli

Name: Tunisian Fish Cakes with Lemon and Paprika Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds mild white fish fillets (such as orange roughy 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; ½ tablespoons (about) olive oil (for frying); Spicy Lemon and Paprika Aioli

Servings: persons

2 pounds mild white fish fillets (such as orange roughy 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
½ tablespoons (about) olive oil (for frying)
Spicy Lemon and Paprika Aioli

1
Line large baking sheet with plastic wrap.
2
Coarsely grind fish in processor.
3
Add next 8 ingredients; blend well.
4
Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally.
5
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.
6
Heat 3 tablespoons oil in heavy large skillet over medium heat.
7
Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side.
8
Transfer cakes to unlined baking sheet.
9
(Can be made 1 day ahead.
10
Refrigerate until cold, then cover with foil and keep refrigerated.
11
Rewarm uncovered in 350F oven about 10 minutes.)
12
Arrange fish cakes on plates.
13
Spoon aioli alongside and serve

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes, 1 cup finely chopped onion, 6 garlic cloves, chopped, 3 tablespoons chopped fresh parsley, and more.

Yes, Tunisian Fish Cakes with Lemon and Paprika Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!