TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI
Categories Citrus Fish Onion Appetizer Fry Passover Ramadan Kosher Cilantro Parsley Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 40
Number Of Ingredients 13
Steps:
- 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.
- 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.)
- Arrange fish cakes on plates. Spoon aioli alongside and serve
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Naysia Simpson
[email protected]I've made these fish cakes several times now and they're always a hit. They're easy to make and always come out perfect.
Donald praiz
[email protected]These fish cakes are a great appetizer or main course. I served them with a side of roasted vegetables.
Rajendra Kunwar
[email protected]I made these fish cakes with tilapia and they were delicious. I will definitely be making them again.
Zarmalik Afridi
[email protected]These fish cakes are a great way to get kids to eat fish. My kids loved them!
Medi Balaj
[email protected]I'm not a big fan of fish, but these fish cakes were really good. The flavors were well-balanced and the texture was great.
IMLQ JAM
[email protected]I made these fish cakes for a party and they were a big hit. Everyone loved them!
Ilyaas Sujaac
[email protected]These fish cakes are a great way to use up leftover fish. I had some salmon and cod that I needed to use up, and these cakes were the perfect solution.
Tota Mahmoud Mahmoud
[email protected]I love the combination of lemon and paprika in the aioli. It really complements the fish cakes.
Daniel Agbontaen
[email protected]I followed the recipe exactly and the fish cakes turned out perfectly. They were crispy on the outside and tender on the inside.
Eturnally Shoozt
[email protected]I've never had Tunisian food before, but these fish cakes were a great introduction. They were flavorful and easy to make.
Dana Gabriel
[email protected]These fish cakes were a hit with my family! The flavors were amazing and the texture was perfect. I will definitely be making these again.