Egyptian Ground Fish Rolls

Name: Egyptian Ground Fish Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings
Cuisine: Egyptian
Ingredients: 1.5 lb skinless non oily white fish fillets; 1 tbsp minced garlic; 0.5 cup matzo meal; 2 large eggs; 0.5 tsp ground cumin; 1 tsp kosher salt; 1 pinch cayenne; 1 cup vegetable oil; 1 can tomato sauce (8 ounce); 1 cup water; 2 tbsp olive oil; 1 tbsp fresh lemon juice

Gently simmered fish and matzo meal, warmed with cumin and cayenne.

35 min · Serves 16 · Easy

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: easy

1
In a food processor, puree the fish, garlic, matza meal, eggs, cumin, salt and cayenne until the mixture is smooth.
2
Chill, covered, for 1 hour or until cold. Form scant 1/4 cup measures of the mixture into 16 slightly flattened logs, transferring them as they are formed to a sheet of wax paper.
60 min
3
In a large skillet, heat the vegetable oil till hot but not smoking. Fry the fish rolls in batches, turning once, until golden.
4
Drain on paper towels. The fish rolls may be made 1 day in advance and kept covered and chilled.
5
In a clean skillet, heat tomato sauce, water, olive oil, lemon juice, salt and pepper to taste over moderate heat until heated through.
6
Add the rolls. Simmer, covered, for 10 minutes. Remove the skillet from the heat and let fish rolls cool in sauce. Serve chilled or at room temperature.
10 min