Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover) Recipe

Name: Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 -½ 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)

Servings: persons

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 -½ 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)

1
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.).
2
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.
3
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 350u00b0F oven about 10 minutes.).
4
Arrange fish cakes on plates. Spoon aioli alongside and serve.

3450

kcal

Calories

322

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover) 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.

Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover)

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