• Cooking Time: 2 to 2-1/2 hours
  • Servings:
  • Preparation Time:


Photograph of Zelma at age 14.

To allow thickening, can also cook longer after the fish is out, or add a little plain gelatin.

Kosher (pareve), unless you use gelatin.

Kosher for Passover if you use matzo crumbs instead of bread.


  • 2 lbs fish
  • 2 onions (medium size)
  • 1 clove garlic
  • 1 grated carrot (medium size)
  • 2 eggs
  • 2 T bread or matzo crumbs
  • Pepper and salt to taste
  • Speck cinnamon
  • 1 T oil
  • 1 C water


  • Directions: Mixture
  • Grind fish and onions.
  • On fine grater, grate garlic and carrots.
  • Put all ingredients except water in wooden chopping bowl.
  • Mix well with hands.
  • Chop in water gradually.
  • Fish should be fairly loose.
  • Shape in pats.
  • Directions: Cooking
  • Put in a large pot bones from fish, water, couple onions, carrots.
  • Bring to a boil.
  • When water is boiling, put pats of fish in slowly, so it continues to boil.
  • Simmer covered, 2 to 2-1/2 hours.
  • Last 1/2 hour to 1 hour, uncover to allow thickening.

Categories: Appetizer  Jewish  Kosher  Passover  Side Dish 

Author Credit: Zelma Levin Goldstein

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