- 6 oz. (about 2 small cans to one full sized can) salmon, tuna, or mackerel in oil. Be mindful that many are packed in a hydrogenated vegetable oil. If you can afford to, or if there's a sale, try to get this packed in olive oil. If you use the kind in olive oil, you don't need to drain it, and you can use less oil in the pan. If you can only find the fish packed in water, and you don't want the chance of getting hydrogenated oil, use the kind packed in water, but add a teaspoon of butter or palm oil to the recipe.
- 2 eggs
- 1/5 cup matzo meal or bread crumbs
- 1 small onion, chopped
- 1/2 teaspoon dried chopped parsley or 1 tablespoon chopped fresh parsley
- 1/4 teaspoon dried dill or 1 teaspoon fresh chopped dill
- salt and pepper to taste
Smash everything together in a bowl, and let it sit in the refrigerator for a half hour to an hour. You can also do this the night before, but if you do, you might need to add a tiny bit of water to make it pliable.
Heat a tablespoon of butter or palm oil in a pan on medium heat.
Form patties of the fish mixture, and carefully place them in the pan. When the bottom is browned, flip them over.
They're done when they're fully solid. It usually takes 5-7 minutes on each side.
When they're done cooking, place them on a couple of paper towels or a cloth to soak up the excess oil.
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