1 1/2 lbs fresh cod (or other firm white fish), cut into chunks

1 large carrot, chopped in chunks

1 medium onion, chopped in chunks

1 large Yukon gold potato

1 small bunch Italian parsley

1 small bunch cilantro

Juice of half a lemon

1 large egg

1/3 cup potato starch

1 tsp salt

1/2 tsp black pepper

½ tsp Aleppo pepper

2 cups Panko or breadcrumbs or matzo meal 

Avocado oil, for frying 

Baby carrots, to keep oil clean during frying.

Gently pulse the fish in a food processor, until chopped but not liquified. Remove the fish and place in a large bowl.

Place the carrot, onion, potato, parsley and cilantro into the food processor and pulse about 15 times, until the vegetables are finely chopped, but not pureed.

Add the vegetables to the fish, then mix with the egg, salt, pepper and Aleppo pepper. Refrigerate the mixture for 1 to 2 hours.

Using an ice cream scoop or a large spoon, form the mixture into balls (about the size of a large golf ball).

Flatten them into 1-inch thick discs and place them on a tray. 

Very gently, generously coat both sides of the fish cakes with the panko crumbs.

In a heavy frying pan, warm ¼ inch of oil over medium low heat. Fry 6 cakes at a time, about 5 minutes per side, until the cakes are golden.

Drain the fish cakes on a paper towel and serve immediately.

Note: Fish cakes can be made ahead. Crisp them in an oven set to 350°F, for about 15 minutes.

Harissa Aioli Dip

1 cup mayonnaise

2-3 Tbsp harissa paste

1 Tbsp fresh lemon juice

Combine the mayonnaise, harissa and lemon in a bowl.

Serve with the fish cakes