Tunisian Fish Cakes with Spicy Lemon and Paprika Aïoli

Name: Tunisian Fish Cakes with Spicy Lemon and Paprika Aïoli
Yield: Makes about 40 Servings
Ingredients: 2 pounds mild white fish fillets (such as orange roughy or halibut), cut into ½-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; ¾ teaspoon ground black pepper; 6 tablespoons matzo meal; 1 large egg; Olive oil (for frying); Spicy Lemon and Paprika Aïoli

By Joyce Goldstein

March 31, 2003

Recipe notes