The ones Noah and Jacob love so much - but make sure alllll the bones are out of the fish!

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Name: Carp Fish Cakes for Pesach
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Modern Jewish
Ingredients: For Sauce:; 1 C Mayonnaise; 4 t lemon zest finely grated (about 2 lemons); 1 t ornage zest finely grated (about 1 orange); 1 T lemon juice fresh!; 1 T orange juice fresh!; 1/4 t salt; pinch sugar; pinch cayenne; For Fish Cakes:; 2 lbs carp fillets skinned and cut into 2 inch pieces - make sure there are no bones!; 1 medium onion finely chopped; 2 T cilantro chopped; 1 T mayonnaise; 1 egg beaten; 2 T lemon juice fresh!; 2 T orange juice fresh!; 1/3 C matzoh meal; 1 t salt; 1/4 t black pepper freshly groud; 1/2 C vegetable oil or more, as needed, for frying; 1 T sea salt

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INGREDIENTS

For Sauce:
1 C Mayonnaise
4 t lemon zest ; finely grated (about 2 lemons)
1 t ornage zest ; finely grated (about 1 orange)
1 T lemon juice ; fresh!
1 T orange juice ; fresh!
1/4 t salt
pinch sugar
pinch cayenne
For Fish Cakes:
2 lbs carp fillets ; skinned and cut into 2 inch pieces - make sure there are no bones!
1 medium onion ; finely chopped
2 T cilantro ; chopped
1 T mayonnaise
1 egg ; beaten
2 T lemon juice ; fresh!
2 T orange juice ; fresh!
1/3 C matzoh meal
1 t salt
1/4 t black pepper ; freshly groud
1/2 C vegetable oil ; or more, as needed, for frying
1 T sea salt

Servings

INSTRUCTIONS

Make sauce:

1. In a medium bowl, stir together all ingredients.

2. Cover and chill.

Make fish cakes:

1. Line a large baking sheet with waxed paper.

2. Working in 2 batches, in food processor, pulse carp until coarsely ground (do not purée to paste).

3. Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice and orange juice. Mix gently until well blended, then add matzoh meal, salt and pepper and mix gently until incorporated.

4. Using wet hands, roll mixture into 1 1/4 inch diameter balls and press in 1/2 inch thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties.

5. Cover and refrigerate at least 1 hour and up to 4 hours.

6. In a large heavy skillet over high heat, heat 1/4 inch oil.

7. Working in batches (of 5) and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side.

8. Drain on paper towels and sprinkle with sea salt while still hot.

9. Serve warm with sauce.

NOTES

Carp is extremely bony, so even if you have an excellent fish monger, double check the fillets before grinding.

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Carp Fish Cakes for Pesach

For Sauce: 
1 C Mayonnaise 
4 t lemon zest finely grated (about 2 lemons)
1 t ornage zest finely grated (about 1 orange)
1 T lemon juice fresh!
1 T orange juice fresh!
1/4 t salt 
 pinch sugar 
 pinch cayenne 
  For Fish Cakes: 
2 lbs carp fillets skinned and cut into 2 inch pieces - make sure there are no bones!
1 medium onion finely chopped
2 T cilantro chopped
1 T mayonnaise 
1  egg beaten
2 T lemon juice fresh!
2 T orange juice fresh!
1/3 C matzoh meal 
1 t salt 
1/4 t black pepper freshly groud
1/2 C vegetable oil or more, as needed, for frying
1 T sea salt

Make sauce:
     1.  In a medium bowl, stir together all ingredients.
     2.  Cover and chill.
Make fish cakes:
1.  Line a large baking sheet with waxed paper.
2.  Working in 2 batches, in food processor, pulse carp until coarsely ground (do not purée to paste).
3.  Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice and orange juice.  Mix gently until well blended, then add matzoh meal, salt and pepper and mix gently until incorporated.
4.  Using wet hands, roll mixture into 1 1/4 inch diameter balls and press in 1/2 inch thick patties.  Arrange on baking sheet with additional waxed paper between each layer of patties.
5.  Cover and refrigerate at least 1 hour and up to 4 hours.
6.  In a large heavy skillet over high heat, heat 1/4 inch oil.
7.  Working in batches (of 5) and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side.
8.  Drain on paper towels and sprinkle with sea salt while still hot.
9.  Serve warm with sauce.

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 12 Servings

Calories: 159
Calories from Fat: 122 (77%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 2g
Cholesterol 7mg		2 %
Sodium 163.4mg		6 %
Potassium 73.2mg		2 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 7.8g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 159

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