Tunisian Fish Cakes with Lemon and Paprika Aioli

• 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 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

white fish, onion, garlic, parsley, fresh cilantro, ground cumin, coarse kosher salt, ground ginger, ground black pepper, matzo meal, egg, olive oil, lemon

Taken from www.epicurious.com/recipes/food/views/tunisian-fish-cakes-with-lemon-and-paprika-aioli-107907 (may not work)