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RECIPE

Recipe: Herbed fish cakes with lemon-horseradish sauce

A Pesach multi-tasker - these fish cakes make a crowd-friendly platter or weeknight supper

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  • place PRE 10 – 15 minutes
  • place COOK 18–20 minutes
  • place SERVES 10 - 12 (or about 20 mini cakes)
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A nice alternative to gefilte fish, these fish cakes are fresh and flavourful. The raw patties can be prepared a day ahead and refrigerated. To refresh and reheat cooked cakes, warm in a single layer on a baking sheet in a 180°C oven until hot and re-crisped.

Method:

  • Make fish mixture: Line a baking sheet with baking parchment.

  • Place fish, shallot, herbs, lemon juice, relish, salt, pepper, and egg in a food processor. Pulse until finely chopped — do not puree to a paste — the mixture should be chunky and textured. (Do not overfill or it won’t process evenly – you may need to do this in batches.)

  • Form patties: Transfer mixture to a large mixing bowl. Add [60g] matzah meal, mixing until well blended. Add additional matzah meal as needed for the mixture to hold together. Using moistened hands, form mixture into evenly sized, round-shaped cakes. Arrange on prepared baking sheet. Refrigerate for 1 hour (or freeze for 15 minutes) to set. (This can be done a day ahead.) Cover and chill.

  • Fry: Over medium heat, heat enough oil to cover the bottom of a large frying pan. Working in batches, fry cakes until nicely browned on each side and opaque in center, about 3 minutes per side. Transfer to a paper-towel-lined plate to drain.

  • For the sauce: In a small bowl, whisk together all lemon-horseradish sauce ingredients until smooth. Season to taste with salt and pepper.

  • Serve patties warm or at room temperature with sauce over a bed of mixed greens, or as burgers with buns, lettuce, and tomato.

    Recipe adapted from ‘The Giving Table’ (Menucha Publishers)

Ingredients

700g skinless cod or haddock fillets, chunked
1 shallot, peeled and quartered or 2 spring onions (white and green parts)
20g flat-leaf parsley
A cup of packed fresh dill
Juice of ½ large lemon (about 1 tbsp)
1½ tsp sweet pickle relish
1¼ tsp coarse kosher salt
½ tsp coarsely ground black pepper
1 egg or 2 tbsp mayonnaise
60 – 75 g matzah meal (or 1 cooked potato, riced)
180ml vegetable oil or more as needed, for frying

Lemon-Horseradish Sauce
125g mayonnaise
3 spring onions, thinly
sliced
½ tsp grated lemon zest peel (from ½ lemon)
Juice of 1 lemon (about 2 tbsp)
2 – 3 tsp prepared white horseradish
½ tsp kosher salt, or more to taste
Freshly ground black pepper, to taste

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