Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli

Description[]

Fantastic!

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)

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

Line large baking sheet with plastic wrap.
Coarsely grind the fish 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 of fish for each cake, shape mixture into patties about 1¾ inches in diameter and ½ inch thick; arrange on sheet.
Heat 3 tbsp 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).
Arrange cakes on plates.
Spoon aioli alongside and serve.