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Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli

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Description Edit


  • Makes about 40

Ingredients Edit

Spicy lemon and paprika aioli Edit

Directions 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.

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