Tunisian Fish Cakes with Lemon Aioli

ingredients

2 lbs mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes
1 C finely chopped onion
6 garlic cloves, chopped
3 tbsp chopped fresh parsley
3 tbsp chopped fresh cilantro
1 tbsp ground cumin
2 tsp coarse kosher salt
1 tsp ground ginger
3/4 tsp ground black pepper
6 tbsp matzo meal
1 large egg
12 tbsp (about) olive oil (for frying)

Lemon Aioli (for 3 1/2 cups)

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. (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.)
3
Arrange fish cakes on plates. Spoon aioli alongside and serve.

1
For Aioli:
2
Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream; continue whisking until aioli is thick. Season to taste with pepper and more salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.)

Source: WoWo Kitchen