KosherEye
<<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>> Mrs. Stahl's Potato Knishes <<< o >>> Knish - In Search of the Jewish Soul Food <<< o >>> How to Keep that Guac GREEN! <<< o >>>
Bookmark and Share
Muffin Tin White Fish Cakes PDF Print E-mail

KosherEye.com

muffintinfishcakers

by Eileen Goltz, Kosher Food Writer, Lecturer and Author, Perfectly Pareve Cookbook

You can make these Muffin Tin White Fish Cakes up to 2 days before you need them. Cover them with plastic wrap and refrigerate them, don’t freeze them. Good hot or cold.

Ingredients:

1 pound smoked white fish, deboned and flaked
2 cups matzo meal
1/2 red bell pepper, minced
4 green onions, sliced
1/4 cup mayonnaise
3 large eggs
1 to 2 teaspoons ground white horseradish
1 stalk celery, diced fine
1/2 teaspoon salt
1/4 teaspoon pepper
lemon wedges, for garnish

Directions:

Preheat oven to 450. Generously coat a 12-cup nonstick muffin pan with oil. In a bowl combine the white fish, matzo meal, bell pepper, green onions, mayonnaise, eggs, horseradish, salt and pepper and mix until combined.  Divide the mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.

Notes:

Yield: Makes 12

Recipes: Passover,  Appetizers, Fish, Parve, Kosher

 
<< Start < Prev 901 902 903 904 905 906 907 908 909 910 Next > End >>

Page 907 of 1466
round-facebook round-twitter pinterest round-rss
World Of Judaica