Passover
| Muffin Tin White Fish Cakes |
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KosherEye.com
by Eileen Goltz, Kosher Food Writer, Lecturer and Author, Perfectly Pareve 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 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 |
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