Seared Gefilte Fish Cakes
For a modern version of the classic gefilte fish, we adjusted some ingredients and gave them a nice sear. As part of the evolving Passover table (check out our Edible Seder Plate), these gefilte fish cakes have the carrots and Hezeret you love with the flavor of roasted fresh fish. They are great for the holiday as well as weeknight dinners and brunch gatherings.
Category
Appetizer
Servings/Yield
24 2oz cakes
Author
Helen Park
Ingredients
- 2 pounds fresh white fish, preferably cod or haddock, diced ¼”
- ½ cup grated carrots
- ½ cup red onion, thinly sliced
- 2 eggs
- ½ cup matzoh meal
- ¼ cup roughly chopped parsley
-
1 Tbsp Moruno blend
-
½ tsp fine sea salt
-
½ tsp ground black pepper
- Oil for cooking
-
1 Tbsp amchoor
12oz package steamed peeled beets, cut into quarters
-
¼ tsp fine sea salt
1 Tbsp sugar
1 cup prepared horseradish
- Chop the amchoor, beets, salt, and sugar in a food processor until finely chopped.
- Add the prepared horseradish and continue processing until a smooth, bright, puree.
- Serve chilled.
Beet Horseradish (Hezeret)
Directions
- In a large bowl, combine all of the ingredients, except oil for cooking, well.
- Portion the mixture into ¼ cup oval patties and place them onto a parchment lined tray.
- In a large nonstick skillet, heat oil to coat the bottom of the pan to shimmering.
- Sear each fish cake until golden brown on both sides and cooked through, as more oil as needed.
- Serve warm with the horseradish sauce.
Recipe Note
Recipe Notes
Reference our Edible Seder Plate along with our Hezeret recipe.
The fish cakes can be frozen once they are formed and seared as you need them.
They also work well cooked in the full batch and eaten throughout the week for an easy lunch or weeknight dinner.
Here’s the Beet Horseradish (Hezeret) recipe for your reference.
Questions? Contact helen@laboiteny.com
