Passover Fish Cakes Recipes

PASSOVER FISH CAKES

Steps:

• 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.

FISH CAKES

Steps:

• 1. Mash the potato in a large bowl.
• 2. In a small skillet, cook the bacon and scallions until the meat is crisp, about 5 minutes.
• 3. Add the bacon and scallions to the bowl. Mix in the cod, peas (if using), egg, salt, and pepper.
• 4. Cover and chill for 30 minutes.
• 5. Put the cornflake or Chex crumbs in a shallow bowl. Form the cod mixture into 6 three-inch round patties. Press all sides of them into the crumbs.
• 6. Heat the oil in a skillet over medium-high heat.
• 7. Fry the cakes for 1 to 2 minutes a side.
• 8. Serve them on the buns, with tartar sauce or mayonnaise.

TUNISIAN FISH CAKES WITH LEMON-PAPRIKA AïOLI (PASSOVER)

Steps:

• For Aioli: Combine all ingredients in small bowl; whisk to blend. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.).
• Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.).
• Arrange fish cakes on plates. Spoon aioli alongside and serve.

TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI

Steps:

• Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
• Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
• Arrange fish cakes on plates. Spoon aioli alongside and serve