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Appetizers |
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INGREDIENTS:
1/4 cp finely chopped onions
1/4 cp finely chopped red peppers
3 tbs oil divided
1 lb mild white fish fillets steamed, flaked
1/4 cp matzo meal
3 tbs Mayonnaise divided
1 egg, lightly beaten
1 tbs finely chopped fresh parsley
1 tsp salt
1/4 cp Sour Cream
2 tsp fresh lemon juice
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DIRECTIONS:
Cook onions and peppers in 1 tbs of the oil in large skillet 3
min. or until crisp-tender; cool completely.
Place in medium bowl. Add fish, matzo meal, 1 tbs of the mayo, the
egg, parsley and salt; mix until well blended.
Shape into 24 small cakes, using about 1 tbs of the 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 2 tbs mayo, the sour cream and lemon
juice; cover.
Refrigerate until ready to serve.
Heat remaining 2 tbs 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 the sour cream sauce.
Serves: 24 |
