• Ingredients: 18
  • Serves: 40

Tunisian fish cakes with lemon and paprika aïoli with spicy lemon and paprika aioli.


  • Spicy Lemon and Paprika Aioli



For topping

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well.
  2. Step 2 Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.

    For this step you will need

  3. Step 3 Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side.

    For this step you will need

  4. Step 4 Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated.

Nutrition information

Calories 45,454 Carbohydrates 14,588 g (4,863%)
Fat 474 g (729%) Protein 1,727 g (3,453%)
Saturated Fat 48 g (238%) Sodium 3,261 mg (136%)
Polyunsaturated Fat 126 g Fiber 4,383 g (17,530%)
Monounsaturated Fat 19 g Cholesterol 16 mg (5%)