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Fish Omelet Cakes
1 C cooked white fish, shredded
Salt & black pepper to taste
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).
Food Fare Culinary Collection: Jewish Cuisine
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