Tunisian Fish Cakes With Lemon-Paprika Aïoli (Passover)

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 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)

Directions

1. 1

   For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).

2. 2

   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 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.

3. 3

   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.).

4. 4

   Arrange fish cakes on plates. Spoon aioli alongside and serve.