Muffin Tin White Fish Cakes (Fish/Pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

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

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

Serving Size

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.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .