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Breakfast >  Seafood >  Jewish Recipes >  Fish Omelet Cakes >

 

Fish Omelet Cakes

• 1 C cooked white fish, shredded

• Salt & black pepper to taste

• 4 eggs

• Oil (for cooking)

In a bowl, combine shredded cooked fish with salt and black pepper to taste. Add eggs. Beat mixture until it resembles a paste. Form into thin pancake shapes. Heat oil in a skillet and fry cakes until golden, flipping once. Serve.

 

Note: Derived from "Fish Omelet" recipe found in The Jewish Manual: Practical Information in Jewish & Modern Cookery by Lady Judith Cohen Montefiore (Kindle public domain edition, 2012; print-book originally published in 1846).

 

Related Link:

Food Fare Culinary Collection: Jewish Cuisine

 

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