Tunisian Fish Cakes with Lemon and Paprika Aïoli

About 40

Janice wolf

A gefilte fish substitute from Bon Appetit

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
12 tablespoons (about) olive oil (for frying)
Spicy Lemon and Paprika Aïoli

1
Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients;
2
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.
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.
4
DO AHEAD 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.
5
Arrange fish cakes on plates. Spoon aioli alongside and serve