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Lemon-Parsley Gefilte Fish Cakes with Ginger-Carrot Salad


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!


Prepare the Fish Cakes

1. 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.
2. 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.

Prepare the Salad

1. 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.

To Serve

1. 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.