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Fish cakes are a classic weeknight supper, but they can sometimes be dry and tough. When chopping the fish for the cod cakes we left some of it in large pieces, some medium, and some smaller, which gave the cakes the juiciest texture. We also found that using matzo meal instead of breadcrumbs makes these fish cakes very tender but not crumbly—perfect for dipping in tangy tartar sauce.
For the fish cakes:
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