Culinery - And again it has been so long! Blame the wedding! Blame the obscene amount of work I have! Blame the me! No matter what you blame, I'm still bad at keeping this little bloggie up!
I know that passover has passed (over), but I still have matzo left and have to figure out things to do with it besides eat it straight from the box. Matzo bread makes bread crumbs can be used as a binder or coating or both. I'm guessing that I saw something on Food Network involving fish cakes and that is why I wanted to make some. I know that fish cakes are not usually made with snapper, but why not? Snapper was at the store, snapper was on sale and snapper was made into these cakes, darn it!
As a side note, other things that are good to do with matzo: eat it spread with butter, eat it spread with nutella, make it into matzo brie (recipe coming up for that one!), microwave it and eat it plain and a little warm, eat it with cream cheese, eat it with peanut butter...
Ingredients
- 1 lb snapper, cut into 1 inch chunks
- 2 sheets matzo
- 1 egg, beaten
- 1/4 cup chopped parsley
- 1 shallot, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- salt and pepper to taste
- canola oil for frying
1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. Grind the matzo in the food processor to a fine crumb. Remove half to a plate.
3. Add the chunks of snapper to the matzo and pulse until the fish is ground, but is not a paste. Add the rest of the ingredients and mix with a spoon or spatula to combine.
4. Divide the snapper mixture into eight patties and roll each one in the matzo crumbs until evenly coated on all sides.
5. Heat the canola oil in a large skillet over medium heat. Cook the snapper cakes until golden on both sides. Transfer to the prepared baking sheet and finish in the preheated oven for 10 minutes. Enjoy with some lemon juice spritzed over the cakes.
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