Passover Recipes:
Gefilte Fish Cakes with Horseradish Sauce

By Chef Jamie Geller

Chef Jamie Geller is the author of the best-selling Quick & Kosher cookbook series, creator of the Joy of Kosher with Jamie Geller magazine and host of the popular Quick & Kosher cooking show online at and on-air on JLTV. She has been kind enough to share some of her favorite Passover Recipes with us.

Prep time: 10
Cook time: 20+ 30 minutes chill time
Ready time: 30 min

Serves: 8

1 loaf Frozen Gefilte Fish, (defrosted (22-ounce)
1/2 cup Red Bell Pepper, (diced)
1 small red onion, (diced)
2 celery stalks, diced
11/2 cup Light Mayonnaise, (divided)
4 tbls. Chopped Dill
1/2 tspn. Kosher Salt
1/4 tspn. Freshly Ground Black Pepper
1 Egg
1 cup Matzo, (coarsely crushed)
Canola Oil (for frying)
1 Lemon, (juiced)
4 tbls. Prepared Horseradish

1. In a large bowl combine gefilte fish, peppers, onions, celery, 1/2 cup mayonnaise, dill, salt, pepper, egg and matzo and stir well to combine.

2. Using slightly wet hands, scoop 1/4 cup and form into patties. Place on a sheet pan and refrigerate for 30 minutes before frying.

3. 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.



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