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Muffin Tin Whitefish Cakes
This recipe is kosher for Passover.
Muffin Tin Whitefish Cakes Eileen Goltz | Pareve
50 minutes
30 minutes
20 minutes
12 muffins

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.

Ingredients
  • 1 lb. smoked whitefish, deboned and flaked
  • 2 cups matzah meal
  • ½ red bell pepper, minced
  • 4 green onions, sliced
  • ¼ cup mayonnaise
  • 3 large eggs
  • 1 to 2 teaspoons ground white horseradish
  • 1 stalk celery, diced fine
  • ½ teaspoon salt
  • ¼ 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, matzah 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.
  5. Serve with lemon wedges.