Name: Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover)
Cuisine: International
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 -12 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)

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

Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover)

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