Tunisian Fishcakes with Lemon and Wasabi Aioli
Ingredients: 2lbs mild white fish fillets (orange roughy or halibut) cut into ½ inch cubes
1 cup finely chopped onion
6 garlic cloves, chopped
3 tbsp fresh parsley, chopped
3 tbsp cilantro, chopped
1 tbsp ground cumin
1 tsp ground ginger
¾ tsp black pepper
6 tbsp matzo meal
1 large egg
12 tbsp olive oil (for frying)
3 oz Wasabi-Horseradish Aioli
2 tsp coarse kosher salt
Add lemon, garlic and spices to Saratoga Garlic Wasabi Aioli.
Line large baking sheet with plastic wrap.
Coarsely grind fish in processor, blend well. Add matzo meal and egg; process until smooth. Use 1 generous tablespoon for each cake, shape mixture into patties about 1 ¾ inches in diameter and ½ inch thick; arrange on sheet.
Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fishcakes in batches until brown and cooked through, adding more oil skillet 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. Re-warm uncovered at 350F for about 10 minutes).
Arrange fishcakes on plate. Spoon Wasabi Aioli along side.