Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli

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  • Makes about 40


Spicy lemon and paprika aioli[edit]


  1. Line large baking sheet with plastic wrap.
  2. Coarsely grind the 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 tbsp of fish for each cake, shape mixture into patties about 1¾ inches in diameter and ½ inch thick; arrange on sheet.
  6. Heat 3 tbsp oil in heavy large skillet over medium heat.
  7. Fry 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 (can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Re-warm uncovered in 350°F oven about 10 minutes).
  9. Arrange cakes on plates.
  10. Spoon aioli alongside and serve.

Spicy lemon and paprika aioli[edit]

  1. Combine all ingredients in small bowl; whisk to blend.
  2. Season aioli to taste with salt and pepper.
  3. Can be made 1 day ahead. Cover and refrigerate.