Gefilte Fish Cakes With Horseradish Sauce

Gefilte Fish Cakes With Horseradish Sauce


1 loaf frozen gefilte fish, defrosted (22 ounces) or 1 jar (24 ounces), drained

1/2 cup diced red bell pepper

1 small red onion, diced

2 celery stalks, diced

1 1/2 cups light mayonnaise, divided

4 tablespoons chopped dill

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg

1 cup coarsely crushed matzah

Canola oil for frying

1 lemon, juiced

4 tablespoons prepared horseradish


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

Heat oil in a large saute 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 degrees).

In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish; stir. To serve, plate 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.

Serves 8.