Seared Gefilte Fish Cakes

Name: Seared Gefilte Fish Cakes
Yield: 24
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.

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.

Seared Gefilte Fish Cakes

Rated 3.9 stars by 11 readers

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

Beet Horseradish (Hezeret)

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.

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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.