Title: Fish Cakes #1
Categories: Seafood Jewish Fish
Yield: 4 Servings
| 1 | lb | Fish, cod |
| 1 | | Egg |
| 3 | md | Potatoes |
| 1/4 | c | Milk; hot |
| 1/2 | ts | Pickling spices |
| | | Bread crumbs; or matzo meal |
Boil fish, potatoes, and spices until potatoes are soft. Remove spices,
mash potatoes, add hot milk and beat until light and fluffy. Add flaked
fish and well beaten egg. Chill thoroughly, form into cakes, dip in bread
crumbs (or matzo meal) and chill again. Fry in shortening (or Passover
approved oil).
From Jean Chaitin, "Secrets of Bergen Kitchens" 1947) 1947 cookbook from
the Sisterhood of the Jewish Community Center of Teaneck, N.J., posted by
DonW1948@aol.com