Name: Polpettine di Pesce (Fish Cakes)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1½ cups finely chopped or grated onion; 1 cup fresh bread crumbs or matzoh meal, moistened with fish broth, or water; 1½ pounds firm white fish or salmon fillets, ground; Olive oil or clarified butter for sautéing; 1 cup fine dried bread crumbs or matzoh meal for coating; 2 cloves garlic, finely minced; 2 or 3 olive oil-packed anchovy fillets, finely minced (optional); ¼ teaspoon freshly grated nutmeg; ⅛ teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 teaspoon freshly ground black pepper; 2 teaspoons salt; ½ cup chopped fresh flat-leaf parsley; Lemon wedges for serving

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

My recipe for fish cakes was created from a description in Giuseppe Maffioli’s La cucina veneziana. These polpettine are not to be confused with classic Ashkenazic gefilte fish balls. They are more like fish croquettes and can be bound with bread crumbs or, during Passover, matzoh meal. You can tell these are from the Veneto from the use of aromatic sweet spices. Your fishmonger may be willing to grind the fish for you. If not, cut it into small pieces and pul