Make Passover Fish Cakes with the perfect balance of whitefish and savory fillings. Serve these Passover Fish Cakes with a lemony sour cream sauce.
What You Need
Original recipe yields 12 servings
1/4 cup finely chopped onion s
1/4 cup finely chopped red pepper s
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
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.