Tunisian Fishcakes with Lemon and Wasabi Aioli

Servings: 6-8


  • 2 lbs. 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


  1. Add lemon, garlic and spices to Saratoga Garlic Wasabi Aioli. 
  2. Line large baking sheet with plastic wrap.
  3. Coarsely grind fish in processor, blend well. Add matzo meal and egg; process until smooth. 
  4. Use 1 generous tablespoon for each cake, shape mixture into patties about 1 ¾ inches in diameter and ½ inch thick; arrange on sheet. 
  5. Heat 3 tablespoons of oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil skillet as needed.  About 3 minutes per side.  
  6. 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 350 F for about 10 minutes).
  7. Arrange fish cakes on plate.  Spoon Wasabi Aioli alongside.