Fish patties are a little spicy, fried or boiled right in the sauce. They are suitable for Shabbat dinner as well as for a holiday evening.
You will decide how much hot paprika and how much erissa to add and whether to leave the whole hot pepper, use only half, or not use it at all. When it says white fish, it means fish like bream, sea bass, tilapia, moser, locust and more (and not, for example, salmon). If you are worried about the spiciness of the dish, you can always add a little more hot pepper to make it a little less spicier. If you want to add more hot peppers to the sauce, add a bit more hot green pepper to the top of the meatballs. You can also add some chopped cilantro or challah or couscous to the fish pattied sauce. For the meatball recipe, mix the minced fish with matzah flour and add the coriander, crushed garlic, egg and spices.