TUNISIAN FISH CAKES WITH SPICY LEMON AND PAPRIKA AÏOLI

INGREDIENTS

• 1 kg Snapper fillets, cut into 1 ½ cm cubes
• 150 gm Onion chopped
• 6 Garlic cloves, chopped
• 3 tbls Parsley chopped
• 3 tbls Coriander chopped
• 1 tbls gnd Cumin
• 2 tsp Sea salt
• 1 tsp gnd Ginger
• 3/4 tsp gnd Black Pepper
• 200 gm Fine Bread crumbs
• 1 large egg
• 300 ml Olive oil (for frying)
• Spicy Lemon and Paprika Aïoli

METHOD

1. Line a large baking tray with plastic wrap. Coarsely grind fish in a food processor. Add Onion, Garlic, Parsley, Coriander, Cumin, Salt, Ginger, and Pepper, blend well. Add Bread Crumbs and Egg, process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous Tbls. for each cake, shape mixture into patties about 3 cm diameter and 1 cm thick, arrange on tray.
2. Heat 3 Tbls Oil in a heavy large pan over medium. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 mins per side. Transfer cakes to an unlined baking tray.
3. Arrange fish cakes on plates. Spoon Aioli alongside and serve.