Fish Cakes

Ingredients:

2 white fish fillets (such as orange roughy or halibut, crab or salmon), cut into 1/2-inch cubes
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal or panko or bread crumbs
1 large egg
12 tablespoons (about) olive oil (for frying)
juice of one lemon
2 tbs mayo
1/2 tsp paprika
1/2 tsp cayenne pepper (or to taste)

Preparation:

Coarsely grind the fish in a food processor. Add the next 8 ingredients (onion through black pepper) and pulse till smooth. Transfer to a bowl and mix in bread crumbs and egg.

Form into patties using a large spoonful for each.

Heat oil in pan until sizzling on medium heat, and add cakes. Lett them sizzle for 3 minutes on each side to get a good crust.

Meanwhile, whisk together your mayo, lemon juice, paprika and cayenne for your aioli.

Serve cakes with sauce over brown rice or arugula.