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Appetizers

Passover Fish Cakes

Passover Fish Cakes recipe
photo by:kraft
These Passover Fish Cakes are fish cake perfection—made with the ideal balance of whitefish and savory fillings and served with a lemony sour cream sauce.
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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