Gefilte Fish Cakes With Horseradish Sauce
Makes 8 servings. Recipe is from Jamie Geller, author of the “Quick & Kosher” cookbook series.
1 (22-oz.) loaf frozen gefilte fish, defrosted
1/2 cup diced red bell pepper
1 small red onion, diced
2 celery stalks, diced
11/2 cup light mayonnaise, divided
4 tbls. chopped dill
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup coarsely crushed matzo
Canola oil for frying
1 lemon, juiced
4 tbls. prepared horseradish
1. In a large bowl, combine gefilte fish with peppers, onions, celery, 1/2 cup mayonnaise, dill, salt, pepper, egg and matzo, then stir well to combine. Scoop 1/4 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. The patties can be kept warm in the oven at 250 degrees.
3. In a small bowl, combine 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.