Whether you’re observing Lent, celebrating Passover, or just trying to eat less red meat, it’s a good idea to have a scrumptious fish recipe in your repertoire. Fish doesn’t need to be shaped into a stick in order for kids to eat it - it just takes a little clever marketing and the right presentation. When teaching kids how to cook a new recipe, I tell them it’s similar to something that they already enjoy like tzatziki dip as “ranch dressing,” calzones as “pizza pockets,” or fish cakes as “fish burgers.”

The more involved the kids are in the preparation, the more likely they will eat it - so gather your nieces and nephews into the kitchen and assign each one a task. If they are ten years old or older, you can allow them to use a paring knife (or chef’s knife if they’ve cooked before) to dice the onion and chop the fish. The smaller kids can use a butter knife (or a plastic knife) to mince the garlic, parsley, and capers. They can also break the egg and squeeze the lemon juice. Everybody can join together to finish preparing the mixture and form it into patties.

While the patties are cooking, enlist the younger kids to set up a “burger bar” so that they can customize their serving with different toppings. They can also be in charge of garnishing a plate for the adults – just serve the fish burgers as you would crab cakes for an elegant appetizer. Enjoy!

Fantastic Fish Burgers

Concerned about toxins and sustainable seafood? Teach your nieces and nephews which fish are the best to buy by visiting the Monterey Bay website and printing a free Seafood Watch Pocket Guide for them.

2 pounds cod or halibut fillet (skinless and de-boned)
1 onion, diced
3 garlic cloves, minced
¼ cup parsley, chopped
½ cup capers, chopped
1 tablespoon lemon juice
¼ cup horseradish, drained well (must be very dry)
¼ cup mayonnaise
1 egg
1 cup bread crumbs or matzo meal (or more if’s not binding)
Kosher salt and freshly ground pepper
Optional: dash Tabasco

¼ cup canola or grapeseed oil for frying

Sauté onions and garlic for 10 minutes in a large skillet. Meanwhile, rinse fish well (and cut out center bones if necessary). Chop fish very fine and mix in onions, garlic, parsley, capers, lemon juice, horseradish, and mayonnaise in a large bowl. Add in egg and half the matzo meal. Season with salt and pepper. Add in rest of matzo meal gradually until mixture binds together well.  If it’s too dry, add a little more mayo. If it’s too wet, add more matzo meal – just a little at a time.

Shape into 3-inch-diameter patties. Coat fish cakes with matzo, pressing to adhere and slightly flattening patties so that center cooks through quickly. Place on parchment sheet lined baking sheet until ready to pan-fry.

Heat 2 tablespoons of canola oil in a large, non-stick pan. When it’s ready, test the oil by putting a dash of matzo meal in – if it sizzles, it’s the correct temperature. Without overcrowding pan, cook for around 4-5 minutes on each side until browned. Drain on paper towels. Serve immediately or keep in refrigerator or freezer to be reheated later.

Yields: 20 medium-sized cakes
Preparation time: 45 minutes
Recipe by Julie Negrin and John Scoff

Tartar Sauce

1 cup mayonnaise
5 kalamata olives
10 capers
1 Tablespoon lemon juice
2 ½ Tablespoons sweet relish

Mix well in blender or food processor.  Drizzle over fish cakes and serve.

Preparation time: 10 minutes
Yields 1 cup