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I came up with this recipe one Erev Pesach when I wanted a simple and light appetizer that was more exciting than regular old gefilte fish. My aunt, who always has the most inspiring and unique recipes, gave me the idea to turn defrosted gefilte fish into fish cakes (or croquettes). Just as I was about to serve them on Seder night, I noticed extra carrots and fresh ginger in the fridge and decided to make a fresh carrot salad to go along with them, as a nod to the sad little cooked carrot slice that usually sits on top of classic gefilte fish. The result was not only beautiful and appealing, but such a hit that it is now a staple on my Pesach menus!
1 roll Ungar’s Gefilte Fish, defrosted
1 medium red onion, finely diced
1/2 cup chopped fresh Italian flat leaf parsley (or 1 tablespoon dried, but I recommend fresh)
juice and zest of 1 lemon (omit zest if you don’t eat peels on Pesach)
1 egg, beaten
Haddar Kosher Salt, to taste
pepper, to taste
1/4 to 1/2 cup Gefen Potato Starch, plus more for dusting
2 to 3 tablespoons oil (for frying)
6 carrots, peeled
1 tablespoon minced fresh ginger root (or 1 teaspoon dried ginger)
juice and zest of 1 lemon (omit zest if you don’t eat peels on Pesach)
2 tablespoons sugar
1/2 cup chopped, cleaned fresh Italian flat leaf parsley (if you don’t want to use fresh, omit)
salt, to taste
pepper, to taste
2 tablespoons Tuscanini Olive Oil
bottled white horseradish sauce, such as Manischewitz
Combine all ingredients and mix well. Depending on how sticky the mixture is, use up to the full half-cup of potato starch. On a cookie sheet lined with parchment paper and dusted with potato starch, drop spoonfuls of fish mixture with a spoon or ice cream scoop and flatten to form thick patties, then dust tops with potato starch. Place cookie sheet in freezer for 20 minutes to one hour to harden fish cakes and make them easier to handle.
In a frying pan, heat a few tablespoons of oil over medium heat. Fry fish cakes for two to three minutes per side or until golden. The cakes can be served at room temp or slightly heated in a warm (not hot) oven, being careful not to dry them out.
Make carrot ribbons by peeling carrots into a bowl until barely any carrot is left. In a salad bowl, combine minced ginger, lemon zest and juice, sugar, salt and pepper and olive oil and whisk to combine. Add carrot ribbons and chopped parsley and mix.
Mound carrot salad on a plate or serving platter, then place fish cakes on top. Lightly drizzle tops of fish cakes with white horseradish sauce.
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