KEFTES DE PESCADO (Salmon Croquettes in Tomato Puree)

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LESSON OBJECTIVES AND OUTLINE FOR TEACHERS

I. LESSON OBJECTIVES

A. The students will demonstrate their knowledge of proper cooking techniques by preparing the Keftes de Pescado; thereby demonstrating that they know how to:

1. Open a can.
2. Use a food processor.
3. Measure and combine ingredients.
4. Heat oil to the proper temperature.
5. Form the mixture into the proper shapes.
6. Carefully lower the patties into the hot oil.
7. Flip the patties carefully to the other side.
8. Drain the oil from each patty and remove the patties from the hot oil onto paper towels.

B. The students will demonstrate their knowledge of how these recipes fit into the celebrations of Pesach and Rosh Hashanah in other Jewish traditions by completing the final Sample Test.

II. KITCHEN ORGANIZATION: TIPS AND TECHNIQUES

A. TIMING

1. This recipe can be completed, start to finish in class.

2. This recipe was used to prepare meals for the Cook-for-a-Friend program at the Newman Center in Philadelphia, a center which provides services for the Jewish Aged. A large mixture was prepared a few hours ahead of class, and the class just scooped, formed, fried, and readied the trays. The Newman Center provided foil divided trays and everything else necessary to package the meals. We added side dishes of red beans and rice and french-cut string beans. Our contact at the Center was Goldie Rojer ז׳׳ל a wonderful lady who was an untiring advocate for the aged. 

B. TECHNIQUES

1. It is very important to let the mixture rest for a few minutes before forming the patties. A few hours is preferable if it is possible.

2. It is also very important to have a responsible person monitoring the hot oil continuously to make sure that it does not overheat or splash and cause fire or injury. The edge of the patty should touch the oil before the student lets it drop. 

3. A spatula that allows the oil to drain through and away from the patties makes them less greasy.

III. FOOD FOR THOUGHT

A. In this country, the students may find this recipe familiar as it may be known here as salmon croquettes. What are some of the similarities and differences between our varying Jewish cultures?

B. This recipe uses matzoh meal as the binder which makes the recipe suitable for Passover meals. At other times, bread crumbs are used as both a binder and to provide a crunchy coating. How have recipes been adapted and modified to suit our dietary laws?

MATERIALS FOR KEFTES DE PESCADO

• 1 15-1/2 oz. can salmon, including liquid

• 2 large eggs

• 1 small-to-medium-sized onion

• 3 T. finely chopped fresh parsley leaves

• 1 T. finely chopped fresh dill

• 2 T. lemon juice

• 2/3 c. matzoh meal

• salt and pepper to taste

• vegetable oil for frying

• 1 8-oz. can tomato puree

• 2 sharp knives

• large frying pan

• measuring cups

• measuring spoons

• food processor with steel knife

• silicone spatulas

• paper towels

• baking trays

• dish cloths

• dishwashing liquid

• dish towels

• pot holders

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FOR THE STUDENTS:

KEFTES

    Keftes, or croquettes as we know them in English, are found in many varieties in the traditional Sephardic cuisine. A principal ingredient of fish, or leek, or lamb, or spinach, etc. is bound together with raw egg and matzoh meal or mashed potatoes and seasoned. The consistency becomes such that the mixture can be molded with the hands into patties, balls, or rounded conical shapes. The patty can then either be dipped in matzoh meal, matzoh cake meal, or flour, and egg, or can be fried without any coating. The egg coating is traditional for many types of keftes and is delicious, but it can be omitted, particularly when there is a concern about the number of eggs one is consuming because of cholesterol problems.

    Keftes de carne y legumbres (meat and vegetable croquettes) are served in the Jewish community on the Isle of Rhodes during Pesach on a bed of sodra (matzoh farfel). Keftes de prasa (leek croquettes) are also known in Turkey as prasafuchies and are a traditional part of the Rosh Hashanah meal. South African Jews make similar croquettes called frikkadels, which are seasoned with ginger and nutmeg rather than parsley and lemon.
    In the recipe below for keftes de pescado (fish croquettes), the bones and skin of the canned salmon should not be removed because they cannot be distinguished in the cooked croquettes, and the bones are an excellent source of dietary calcium. For convenience, the croquettes can be fried ahead of time and reheated in the sauce just before serving.

KEFTES DE PESCADO (Salmon Croquettes in Tomato Puree)

(Makes 9 to 10 2-1/2-inch-diameter croquettes)

Ingredients:

• 1 15-1/2 oz. can salmon, including liquid
• 2 large eggs
• 1 small-to-medium-sized onion
• 3 T. finely chopped fresh parsley leaves
• 1 T. finely chopped fresh dill
• 2 T. lemon juice
• 2/3 c. matzoh meal
• salt and pepper to taste
• vegetable oil for frying
• 1 8-oz. can tomato puree

Directions:

1. Put the salmon and its liquid into a medium-sized bowl and mash well with a fork or potato masher.

2. Put onion, and a few sprigs of parsley and dill into bowl of food processor and chop very fine with steel knife.

3. Add eggs, onion, parsley, dill, and lemon juice to the salmon.

4. Stir in matzoh meal and season with salt and pepper.

5. Let the mixture rest about 5 minutes so that the matzoh meal can absorb some of the liquid.

6. Meanwhile, in a large skillet, over medium-high heat, begin heating oil that is 1/8 to 1/4-inch deep to 375 degrees on a deep fat thermometer. Watch the temperature very carefully as the oil should not exceed this temperature before the croquettes are added. Oil that is overheated is very dangerous!

7. For uniform-size patties, scoop out mixture with an ice-cream scoop and form into patties with your hands.

8. Lower carefully into hot oil and fry until well browned, turning once to brown both sides.

9. Remove from oil and drain on paper towels. (At this point, the croquettes can be frozen on trays for future rewarming in the oven in a small amount of tomato puree.)

10. Serve warm in a small pool of warmed tomato puree.