Mediterranean Fish Cakes

From the Zena Chew collection

Introduction

This recipe is Hannah Cordes’ adaptation of a Bon Appétit recipe. For more about Passover cooking, read “Mighty matzo.”

Ingredients

Aïoli sauce (see Note)

Fish cakes

Steps

1. Combine all the sauce ingredients in a small bowl; whisk to blend. Season to taste with salt and pepper. (The sauce can be made a day ahead of time and kept, covered, in the refrigerator.)
2. Coarsely grind the fish in a food processor. Add the leeks, garlic, parsley, cilantro, cumin, salt, ginger, black pepper, and cayenne pepper; blend well. Add the matzo meal and egg; process until smooth, scraping down the sides of the bowl occasionally.
3. Line a large baking sheet with plastic wrap. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 2 inches in diameter and ½-inch thick. Arrange the patties on the sheet, then chill for about 20 minutes before frying.
4. Heat 3 tablespoons oil in a large heavy 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. Transfer cakes to an unlined baking sheet. (The cakes can also be made a day in advance; refrigerate until cold, then cover with foil and keep refrigerated. Rewarm, uncovered, in a 350-degree oven for about 10 minutes.)
5. Arrange warm fish cakes on plates. Spoon aïoli alongside and serve.

Notes

If you’re short on ingredients or in a hurry, make a sauce out of just the mayo and the paprika.

This content is from the Zena Chew collection.