Passover Fish Cakes

Directions

1. 1
   Cook onions and peppers in 1 Tbsp.
2. 2
   oil in large skillet 3 min.
3. 3
   or until crisp-tender; cool completely.
4. 4
   Place in medium bowl.
5. 5
   Add fish, matzo meal, 1 Tbsp.
6. 6
   mayo, egg, parsley and salt; mix until well blended.
7. 7
   Shape into 24 small cakes, using about 1 Tbsp.
8. 8
   fish mixture for each cake.
9. 9
   Place in single layer on large tray or baking sheet; cover.
10. 10
    Refrigerate 15 min.
11. 11
    or until firm.
12. 12
    Meanwhile, combine remaining mayo, sour cream and lemon juice; cover.
13. 13
    Refrigerate until ready to serve.
14. 14
    Heat remaining oil in large nonstick skillet.
15. 15
    Add fish cakes, in batches; cook 2 min.
16. 16
    on each side or until golden brown on both sides, turning carefully.
17. 17
    Serve with sour cream sauce.