Recipe: Israeli Fish Cakes with Yogurt Dipping Sauce
With their crunchy matzo meal breading and piquant yogurt dipping sauce, these crispy-golden fish cakes are sure to be the star of any menu.
Yogurt Dipping Sauce with Anchovies and Capers
1 cup Greek yogurt (substitute mayonnaise for pareve)
1 lemon, juice only
4 anchovy fillets
1 tablespoon capers
Combine all ingredients in the bowl of a food processor and pulse to a smooth sauce. Refrigerate until serving time.
1 pound boneless white fish, coarsely chopped (cod, catfish, snapper, etc.)
4 scallions, trimmed and thinly sliced
2 cloves garlic, peeled and minced
2 jalapeno peppers, deseeded and finely chopped
1 small bunch cilantro, finely chopped (about ¼ cup)
1 egg, lightly beaten
Salt and pepper to taste
3/4 cup coarse matzo meal
Vegetable oil (for frying)
Combine fish, scallions, garlic, jalapenos, cilantro, egg, and ¼ cup of the matzo meal in a mixing bowl. Season with salt and pepper and stir to thoroughly mix. Shape the mixture into 2" patties and dredge in remaining matzo meal to coat. Heat about 1" of vegetable oil in a large skillet over medium heat. Fry fish cakes, turning once, until golden brown on both sides. Do not overheat oil as fish cakes will brown too quickly before the fish is done. Drain fish cakes on paper towels and serve with yogurt dipping sauce. Serves 4.
Cook's Note: This recipe may also be made with good quality canned tuna. Parsley may be substituted for cilantro. 1 tablespoon Asian fish sauce may be substituted for anchovies. Coarse matzo meal may be made by grinding matzo bread in a food processor. Saltine cracker crumbs or coarse bread crumbs may be substituted for matzo meal.