Passover Fish Cakes

• 1/4 cup finely chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup finely chopped red peppers
• 3 Tbsp. oil, divided
• 1 lb. mild whitefish fillets, steamed, flaked
• 1/4 cup matzo meal
• 3 Tbsp. KRAFT Real Mayo Mayonnaise, divided
• 1 egg, lightly beaten
• 1 Tbsp. finely chopped fresh parsley
• 1 tsp. salt
• 1/4 cup BREAKSTONE'S Sour Cream
• 2 tsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Cook onions and peppers in 1 Tbsp.
2. oil in large skillet 3 min.
3. or until crisp-tender; cool completely.
4. Place in medium bowl.
5. Add fish, matzo meal, 1 Tbsp.
6. mayo, egg, parsley and salt; mix until well blended.
7. Shape into 24 small cakes, using about 1 Tbsp.
8. fish mixture for each cake.
9. Place in single layer on large tray or baking sheet; cover.
10. Refrigerate 15 min.
11. or until firm.
12. Meanwhile, combine remaining mayo, sour cream and lemon juice; cover.
13. Refrigerate until ready to serve.
14. Heat remaining oil in large nonstick skillet.
15. Add fish cakes, in batches; cook 2 min.
16. on each side or until golden brown on both sides, turning carefully.
17. Serve with sour cream sauce.

onions, red peppers, oil, mild whitefish, matzo meal, mayonnaise, egg, parsley, salt, lemon juice

Taken from www.kraftrecipes.com/recipes/passover-fish-cakes-90709.aspx (may not work)