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 egg

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.