Tunisian Fishcakes with Lemon and Wasabi Aioli
- 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
- 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 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.
- 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).
- Arrange fish cakes on plate. Spoon Wasabi Aioli alongside.