Doctor up your gefilte fish loaf by turning it into fish cakes with a flavorful wasabi sauce. A really wonderful first course for a holiday meal.
These cakes can be made with either a completely defrosted 20-22oz. frozen loaf or a 24 oz. jar of gefilte (sans jelly– which of course I love and he hates), broken up with a fork.
Join me on this one, folks, because you’re gonna love this recipe, along with your not-so-crazy-about-fish loved ones. It’s a special Quick & Kosher Rosh Hashanah rendition of the classic gefilte fish, mixing in diced red onion, red pepper, celery, s&p, some mayo (for both flavor and binding) along with an egg (for more of a binder) and crushed matzah (not matzah meal). Fry these babies up and serve ‘em with a lemony mayo horseradish sauce and the new year starts to look a whole lot brighter.
Gefilte Fish Cakes with Horseradish Sauce
Servings
Ingredients
- 1 loaf frozen gefilte fish defrosted (22-ounce) or 1 (24-ounce) jar, drained
- ½ cup diced red bell pepper
- 1 small red onion diced
- 2 celery stalks diced
- 1 ½ cup light mayonnaise divided
- 4 tablespoon chopped dill
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 egg
- 1 cup coarsely crushed Manischewitz matzo
- Canola oil for frying
- 1 lemon juiced
- 4 tablespoon prepared horseradish
Instructions
- 1 In a large bowl combine gefilte fish, peppers, onions, celery, ½ cup mayonnaise, dill, salt, pepper, egg and matzo and stir well to combine. Using slightly wet hands, scoop ¼ cup and form into patties. Place on a sheet pan and refrigerate for 30 minutes before frying.
- 2 Heat oil in a large sauté pan over medium high heat. Fry patties in batches for 3 to 4 minutes per side or until golden brown. (Can be kept warm in the oven at 250° F).
- 4 In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish and stir. To serve, plate 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.
Hey Rashi – thanks so much for the feedback and potato flakes tip – really appreciate you adding to the community conversation!
Was a little fussy to make with cutting all the veggies, but overall tasty.
Next time I will try baking them – to avoid frying.
A note for those who can’t use matza meal – try potato flakes as a binder. It’s lighter and works just as well. You may need to adjust the amount.
I usually bake the loaf for 2 hours but these patties are smaller so I would guess about 30-45 minutes at 350 degrees F flipping halfway through – BUT check one for doneness to be sure. Please if you can come back and comment and let us know how baking worked out for you we would so appreciate it!
If I use frozen gefilte fish how long will I bake it for to ensure it is cooked through?
no just defrost it and note that you may need additional matzah meal and you may need to pan fry for an additional few minutes per side until cooked through.
If you use the frozen gefilte fish, do yiu cook it first?
Yes FOR SURE will be absolutely delish like that! (Lol – my Hubby absolutely LOVES the jar fish 🙂
Can you use a gefilte fish loaf instead of the jar? I hate jar fish
so sorry I have not tested it so can’t be sure.
Can I use farfel? If yes how much is the proportion.
thanks,
Fania
yes for sure!!!
Jamie,
Can I use breadcrumbs instead of Matzoh meal for a year long recipe, not Pesach?
YAY!
lol it’s an acquired taste
After seeing the video I will absolutely try this recipe! Looks quick and easy.
Confession: I never tried gefilte fish – I don’t like the way they look – But now this recipe? I definitely want to try this….
as far as the calories go, it would be wonderful if your recipes gave nutritional information, so that we can make educated choices. It’s real important to find foods that TASTE fabulous and are also FABULOUS FOR YOU.
you are so awesome thanks! most of the recipes online were actually developed especially for jok.com. This is one of them. Although I am working on a cool new gefilte for my new book 🙂
I would freeze the raw patties, not the cooked ones — maybe become a little soggy and will def lose that nice crispiness (lol, can you tell from all my comments that I love that part?)
warm – but room temp and cold will work too they will just lose a little of their crispiness.
hi judi – I am sure that’s difficult. OK so w/o the crushed matzo it will be a little loose and sticky and may not keep the pattie shape and be hard to work with — what do you normally use in place of such ingredients.
sure – I would guess at 375 degrees F for about 7-9 minutes per side cut one in half to check for doneness. If you want a little more crispiness spray tops with cooking spray before placing in the oven, after 7-9 minutes pull out the baking sheet flip em, spray em and back in for another 7-9 minutes.
well, you could leave out the sauce, use fat free mayo, and fry in less oil . . .
Jamie, it would be helpful if, for those recipes you contribute, you specify whether they are from your fab cookbooks, and which one–thanks!
sorry, I love to eat more than anyone, but as good as these may be, I cannot understand why anyone has to change a delicious, not too fattening food, and add a million calories.
Can you make these ahead and freeze them?
Can this be baked?
Are these supposed to be eaten warm or can they be eaten room temp or cold?
Can I leave the matzo out? My daughter can not eat any wheat, grains, rice etc.
Thanks.
Judi