If you’re vegan and want to experience gefilte fish this is the closest thing to it. We used ground nori seaweed sheets to impart a bit of fishy flavor and baked instead of boiled to help keep the classic shape. We recommend red potatoes, which held together better than Russet.
- Cook Time
- Prep Time
- 2 medium potatoes (about 12 ounces)
- 2 carrots, divided
- 1 parsnip
- 1 onion
- 1 tablespoon extra virgin olive oil, such as Colavita
- 2 teaspoons ground nori seaweed* (optional)
- 2 tablespoons chopped dill
- 2 tablespoons chopped parsley
- 1 teaspoon sugar
- ¼ teaspoon celery salt
- 2 tablespoons matzo meal
- For serving: horseradish and sliced boiled carrot
- Place potatoes, carrots, and parsnip in a pot with water. Bring to a boil and simmer until just tender. Drain and cool, reserve 1 carrot for serving. Peel potato.
- Preheat the oven to 375°F. Line a sheet pan with parchment paper and lightly coat with evoo.
- Using the small holes of a box grater, grate potato, 1 carrot, parsnip and onion into a medium bowl. Add evoo, nori, dill, parsley, sugar and salt. Mix gently. Add matzo meal and mix well.
- With wet hands shape into oval patties about 1 inch wide.
- Place on the prepared sheet pan. Bake at 375°F for 30 minutes, or until firm. Cool in the refrigerator until ready to serve.
- Serve gefilte fish cold with sliced carrot and horseradish.
*Grind Nori seaweed sheets in a food processor or blender.