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Showing 1-3 of 3
on September 26, 2011
Tastes just like the fish I ate when I was growing up.
This time the only difference is there is no Carp swimming in the bathtub.
Another thing was we forgot that the size of our hands have gotten bigger , Our pieces became softball sized but nobody complained.
Thanks for the recipe . :)
on April 30, 2010
This recipe is enough to turn gefilte fish haters into its biggest fans. Absolutely delicious and never any leftovers. My husband requests this every Shabbos and it's always a hit with the guests as well. I use frozen gefilte loaf since white fish is otherwise unavailable here. I also use oat flour instead of matzah meal (just to account for wheat sensitivities). I leave everything else the same. I find gefilte fish goes further when made into balls and boiled, but when I'm pressed for time I just bake it in a loaf pan, adding a couple shredded carrots to the fish mixture since there's no broth. Not quite as good, but still everyone loves it. Thanks so much for sharing this recipe!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 22, 2007
This recipe is just fantastic. I have used it twice now for different friends, although I did fry the fish cakes in sunflower oil, they all thought it was fantastic. I did not have any matzo meal so I substituted maiz flour and it turned out great. Also one of my friends was on a strict no wheat diet so the maiz worked well. I served the fish cakes warm with sliced freshly cooked beetroot and homemade wholemeal bread. It went down a treat! Also I did pluck up courage and taste the mixture raw and was really surprised just how good it was and it certainly makes sense to do it so you can adjust the seasoning. Many thanks for the great and easy recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (145 g)
Servings Per Recipe: 16