Fish cakes, a tasty way to use and stretch leftovers, are popular in many Ashkenazic and Sephardic communities. Some Sephardim serve these patties at the Passover Seder.
<I>Gil Marks is the author of the James Beard Award finalist The World of Jewish Cooking, The World of Jewish Entertaining, and the recently released The World of Jewish Desserts.</I>
- 2 cups boned, skinned, and flaked cooked cod
- ¾ cup fresh breadcrumbs or 1 cup matza meal
- 2 large eggs
- 2 Tablespoons chopped fresh parsley
- About 2 teaspoons salt
- ½ teaspoon pepper
- 1 small onion, minced (optional)
- 2 tablespoons lemon juice (optional)
- About ½ cup all-purpose flour
- 2 large eggs, lightly beaten with 1½ teaspoons vegetable oil and 1½ teaspoons water
- ¾ cup breadcrumbs or matza meal
- Vegetable oil for frying
- Combine all the patty ingredients. Chill for about 2 hours.
- Shape into 2½- to 3-inch long and 1-inch wide patties about ¾-inch thick.
- Dredge lightly in flour, dip in the eggs, then coat with the breadcrumbs.
- Heat a thin layer of oil in a large skillet over medium-high heat. Fry the patties, turning, until golden brown on both sides (about 2 minutes per side). Drain on paper towels. If desired, serve with lemon wedges, horseradish sauce, mayonnaise, or tomato sauce.
- Substitute haddock for the cod and grind in a food processor or substitute a 15- to 16-oz. can of salmon for the cod.
- Fish Balls: Shape the fish mixture into 1-inch balls and deep-fry in several inches vegetable oil heated to about 375°F (190°C) until golden brown.