Makes about 30 medium patties 5 lbs. codfish, minced
1-1/2 large onions, minced
1-1/2 Tbs. vinegar
2 tsp. salt
1/2 tsp. pepper
1-1/2 Tbs. oil
2-1/2 Tbs. matzoh meal
1/2 cup water (approximately)
3 eggs
unseasoned bread crumbs
Mix fish and onions; combine with remaining ingredients, except
bread crumbs, adding eggs one at a time. Form fish into patties
and roll lightly in bread crumbs. Fry in hot oil until browned on
both sides; drain on paper towels.
Sauce
oil
3 cloves garlic
1 large can tomato paste plus three cans of hot water to dilute
juice of 1-1/2 lemons
pinch of pepper, paprika and cayenne
1-1/2 Tbs. sugar
1/2 tsp. salt
In large pot, add small amount of oil to cover bottom. Brown 3
cloves garlic (whole) and remove. Add tomato paste, hot water and
remaining ingredients. If sauce is too thick, add more hot water.
Add fried fish patties and simmer gently about 1/2 hour with lid
slightly open. Cool. Place patties in Pyrex dishes and cover with
sauce. May serve cool as a first course or a buffet appetizer. May
be frozen in sauce after cooking.