Passover Fish Cakes

Source: Kraft Foods

1/4 cup finely chopped onions
1/4 cup finely chopped red peppers
3 Tbsp. oil, divided
1 lb. mild white fish fillets, steamed, flaked
1/4 cup matzo meal
3 Tbsp. Kraft Mayo Real Mayonnaise, divided
1 egg, lightly beaten
1 Tbsp. finely chopped fresh parsley
1 tsp. salt
1/4 cup Breakstone's Sour Cream
2 tsp. fresh lemon juice

Cook onions and peppers in 1 Tbsp. of the oil in large skillet 3 min. or until crisp-tender; cool completely. Place in medium bowl. Add fish, matzo meal, 1 Tbsp. of the mayo, the egg, parsley and salt; mix until well blended. Shape into 24 small cakes, using about 1 Tbsp. of the fish mixture for each cake. Place in single layer on large tray or baking sheet; cover. Refrigerate 15 min. or until firm.

Meanwhile, combine remaining 2 Tbsp. mayo, the sour cream and lemon juice; cover. Refrigerate until ready to serve. Heat remaining 2 Tbsp. oil in large nonstick skillet. Add fish cakes, in batches; cook 2 min. on each side or until golden brown on both sides, turning carefully. Serve with the sour cream sauce.

Make-Ahead
Prepare fish mixture and shape into patties as directed. Prepare lemon sauce as directed. Cover and refrigerate, in separate containers, up to 24 hours. When ready to serve, cook patties and serve with the sauce as directed.