Tunisian Fish Cakes with Lemon and Paprika Aïoli Recipe

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Tunisian Fish Cakes with Lemon and Paprika Aïoli
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Ingredients:

Directions:

  1. Line large baking sheet with plastic wrap. Coarsely grind 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 tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
  2. 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. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
  3. Arrange fish cakes on plates. Spoon aioli alongside and serve
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 64.95 Kcal (272 kJ)
Calories from fat 43.59 Kcal
% Daily Value*
Total Fat 4.84g 7%
Cholesterol 13.95mg 5%
Sodium 70.72mg 3%
Potassium 100.67mg 2%
Total Carbs 1.11g 0%
Sugars 0.17g 1%
Dietary Fiber 0.19g 1%
Protein 4.19g 8%
Vitamin C 0.8mg 1%
Iron 0.4mg 2%
Calcium 20.3mg 2%
Amount Per 100 g
Calories 182.51 Kcal (764 kJ)
Calories from fat 122.48 Kcal
% Daily Value*
Total Fat 13.61g 7%
Cholesterol 39.19mg 5%
Sodium 198.72mg 3%
Potassium 282.88mg 2%
Total Carbs 3.11g 0%
Sugars 0.48g 1%
Dietary Fiber 0.54g 1%
Protein 11.78g 8%
Vitamin C 2.3mg 1%
Iron 1.1mg 2%
Calcium 57.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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