Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli

Description
Fantastic! Makes about 40.

Ingredients

 * 2 lbs. mild white fillets (such as orange roughly or Halibut), cut into 1/2-inch thick cubes
 * 1 cup finely chopped onions
 * 6 garlic cloves, chopped
 * 3 tbsps. chopped fresh parsley
 * 3 tbsps. chopped fresh cilantro
 * 2 tsps. coarse kosher salt
 * 1 tsp. ground ginger
 * 3/4 tsp. ground black pepper
 * 6 tbsps. matzo meal
 * 1 large egg
 * 12 tbsps. (about) olive oil (for frying)
 * spicy lemon and paprika aioli (see recipe)

Directions

 * 1) Line large baking sheet with plastic wrap. Coarsely grind 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 tbsp. for each cake, shape mixture into patties about 1 3/4 inches in diameter and 1/2 inch thick; arrange on sheet.


 * 1) Heat 3 tbsps. oil in heavy large skillet over medium heat. Fry 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. Re-warm uncovered in 350 °F oven about 10 minutes.)


 * 1) Arrange cakes on plates. Spoon aioli alongside and serve.