Seared Gefilte Fish Cakes

Author

Helen Park

Servings

24 2oz cakes

Category

Appetizer

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.

Directions

1. In a large bowl, combine all of the ingredients, except oil for cooking, well.
2. Portion the mixture into ¼ cup oval patties and place them onto a parchment lined tray.
3. In a large nonstick skillet, heat oil to coat the bottom of the pan to shimmering.
4. Sear each fish cake until golden brown on both sides and cooked through, as more oil as needed.
5. Serve warm with the horseradish sauce.