| Servings |
|
Ingredients
- 5 lbs fish mixture
- 30 oz chopped onion drained
- 6 T sugar to taste
- 1-2 T Salt
- 6 oz Medium matzo meal
- 3 oz fine matzo meal
- 100 G ground almonds
- 10 medium eggs
- Vegetable oil 2 litres per 50 balls
Ingredients
|
|
Instructions
- Combine matzo meals, almonds, sugar, salt and pepper but go sparingly with the salt at this stage. Divide into two lots
- Combine the fish, the drained onions and half the matzo mix and add 4 eggs. Mix thoroughly
- Add the rest of the matzo mix and 4 more eggs and again mix thoroughly
- Add the last 2 eggs
- Cover and leave to rest in the fridge for an hour
- Check the seasoning!
Recipe Notes
This mix can be used for boiled gefilte fish or fried. Boiled can be rounder than fried but add some more medium matzo meal as the consistency needs to be thicker or they will fall apart. Simmer in stock for about 1 ½ hours, basting regularly
If frying, make patty shapes and dip in fine matzo meal before cooking. Can also work as small to have with drinks