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Muffin Tin White Fish Cakes (Fish/Pareve)

Eileen Goltz

Print Recipe

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

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

Instructions:

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

Makes 12

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