Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli

Description
Fantastic!
 * Makes about 40

Ingredients

 * 2 lbs mild white fillets (such as orange roughy or halibut), cut into ½-inch thick cubes
 * 1 cup finely chopped onions
 * 6 garlic cloves, chopped
 * 3 tbsp chopped fresh parsley
 * 3 tbsp chopped fresh cilantro
 * 2 tsp coarse kosher salt
 * 1 tsp ground ginger
 * ¾ tsp ground black pepper
 * 6 tbsp matzo meal
 * 1 large egg
 * 12 tbsp (about) olive oil (for frying)

Spicy lemon and paprika aioli

 * 1½ cups mayonnaise
 * ¼ cup fresh lemon juice
 * 6 large garlic cloves, minced
 * 1½ tablespoons tomato paste
 * 1½ teaspoons hot smoked Spanish paprika or 1¼ teaspoons Hungarian sweet paprika and ¼ teaspoon cayenne pepper

Directions

 * 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

 * 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.