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Appetizers

Passover Fish Cakes

4.1 (9)
rate it now!
Passover Fish Cakes recipe
photo by:
kraft
In spite of screwing it up (which I commonly do while cooking) it still came out pretty good! Light, mild tasting.
posted by
pwalbridge
on 4/7/2009
time
prep:
25 min
total:
37 min
servings
total:
12 servings
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What You Need

1/4
cup finely chopped onions
1/4
cup finely chopped red peppers
3
Tbsp. oil, divided
1
lb.  mild whitefish fillets, steamed, flaked
1/4
cup matzo meal
3
Tbsp. KRAFT Real Mayo Mayonnaise, divided
1
 egg, lightly beaten
1
Tbsp.  finely chopped fresh parsley
1
tsp. salt
1/4
cup BREAKSTONE'S Sour Cream
2
tsp. fresh lemon juice

Make It

COOK onions and peppers in 1 Tbsp. oil in large skillet 3 min. or until crisp-tender; cool completely. Place in medium bowl. Add fish, matzo meal, 1 Tbsp. mayo, egg, parsley and salt; mix until well blended. Shape into 24 small cakes, using about 1 Tbsp. fish mixture for each cake. Place in single layer on large tray or baking sheet; cover. Refrigerate 15 min. or until firm.

MEANWHILE, combine remaining mayo, sour cream and lemon juice; cover. Refrigerate until ready to serve.

HEAT remaining oil in large nonstick skillet. Add fish cakes, in batches; cook 2 min. on each side or until golden brown on both sides, turning carefully. Serve with sour cream sauce.

Kraft Kitchens Tips

Make Ahead
Prepare fish mixture and shape into patties as directed. Prepare lemon sauce as directed. Cover and refrigerate, in separate containers, up to 24 hours. When ready to serve, cook patties and serve with the sauce as directed.
Passover Celebrations
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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