Passover Salmon Cakes


By Myrna Ossin

Every Passover I found myself trying to persuade my family to eat the traditional gefilte fish appetizer before the meal. I decided that I would try a refreshing change and make something that they would prefer to eat. These fish cakes were simple to make and were versatile, being able to be served hot, directly from the frying pan or warm oven, set out at room temperature before everyone sat at the table or as a cold dish served on a small plate on a lettuce leaf surrounded by individual servings of the items on the traditional seder plate. Any leftovers or extra portions can be wrapped and frozen for Passover lunches later in the week. They look so much like chicken nuggets that the other kids won't even be tempted to ask the usual questions about what is in your lunch box. They are a great topper for a lunch salad or as an appetizer at an informal gathering. If you want to make them even more gourmet, you can make a sauce using: 1 cup Greek yogurt mixed with 1 tablespoon chopped fresh dill; or 8 tablespoons of apricot jam heated until just melted mixed with 1/2 tsp. ground ginger and 2 tsp. mustard.

Salmon Cakes for Passover

Makes 32 appetizer cakes, 2-inch in diameter, or 8 dinner-size patties, 4-inch in diameter.

5-6 matzos, ground to fine crumbs, divided (I use a mini food chopper reserved just for Passover. You can also use 3 cups matzo meal.)

3-15-oz. cans of salmon, drained and flaked with the large bones and the skin removed

5 large eggs

4 tsp. Dijon mustard

4 tsp. Worcestershire sauce

1/4 tsp. red pepper flakes, crushed

1/4 tsp. freshly ground black pepper

4 scallions, chopped

1/2 Spanish onion chopped finely and fried until it begins to caramelized, about 3 minutes on medium heat until translucent

1 cup prepared broccoli slaw or fresh broccoli stems peeled and chopped finely with 1 carrot peeled and shredded or chopped in tiny 1-inch matchstick pieces

1-1 1/2 cups olive oil for frying

In a large bowl, mix the eggs, mustard, peppers, Worcestershire sauce, and onions. Mix in flaked salmon, one cup of the matzo crumbs and then broccoli slaw. Mix the ingredients thoroughly and form patties. In a shallow plate, place the remaining 2 cups matzo crumbs and coat both sides of the patties. (At this point, the patties can be covered with plastic wrap and stored in the refrigerator until you are ready to fry them.) Meanwhile, heat 2-3 T. olive oil in a small saucepan and heat to medium-high heat. Fry in small batches until brown about 2-3 minutes. Turn over the patties to brown on the second side to complete the cooking. A no-stick fry pan makes cooking a breeze. Patties can be served plain, topped with or dipped in the sauces.

Myrna Ossin has been lecturing and teaching cooking and health, as well as, many lifestyle subjects for the past 45 years. She is the author of Favorite Recipes from Central Florida and the recently published, Lists for Living, Lists for Life on


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