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Keftes De Peshkado
Rhodian Fish Cakes


1 stalk celery in chunks
1/2 carrot in chunks
1.5 tsp fresh lemon juice
3 black peppercorns
1 tsp salt
Handful of parsley stems
1 lb 2 oz mixed fish fillets (hake, salmon, cod, etc.)
5 oz potatoes
A few fresh dill stalks
1 tbls olive oil
1 egg lightly beaten
1 tbls scallion, finely chopped
1.5 tbls finely chopped parsley
1 tbls finely chopped dill
1/2 tsp salt
Pinch white pepper

For coating:

1/2 cup white flour
1 or 2 eggs, lightly beaten
1/2 cup bread crumbs or matzoh meal

Oil for frying plus 1 tbls butter

Put the celery, carrot, lemon juice, peppercorns, salt and parsley stalks in a pan of boiling water. Reduce to a simmer. Add the fish and cook for 15 minutes or until fish flakes easily. Flake fish with fingers, discarding any skin or bones. Chop carrot finely.

Simmer the potatoes with dill stalks in salted water until they are tender. Drain, remove dill, and mash or pass through a ricer. Mix in the olive oil.

Combine fish with the potato, carrot, egg, scallions, dill, parsley, salt and pepper.

Shape the fish into balls about the size of an egg and flatten slightly. Or use a 1 ¾” disher. Dip cakes into flour, then egg, then matzoh meal. Transfer to a tray and chill, covered, until ready to fry.

Heat 1 inch of oil and the butter. Fry cakes, in batches, until golden brown and crisp, about 3 minutes per side. Drain on a rack or paper towels. Serve hot.