Vegan “gefilte fish” cakes for Pesach - The Jewish Chronicle
Finally, no one needs to miss out with this vegan version of the classic
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Ingredients
- 2 medium carrots, scrubbed, 1 roughly chopped
- ¼ head cauliflower, cut into florets
- 1 medium parsnip, peeled and roughly chopped
- 1 medium russet potato, peeled and roughly chopped
- ¼ white onion, roughly chopped
- 35-40g (¼ cup) raw cashews
- 1 sheet sushi nori, finely chopped
- 25g (¼ cup) matzah meal
- 3 tbsp flax meal
- 1 litre to 1.5 litres (4¼ to 6¼ cups) water, divided
- ½ tsp black pepper
- ½ tsp sea salt
- 1 tsp lemon zest
- 1 tsp potato starch
- ½ tsp baking powder
- 60ml (¼ cup) extra-virgin olive oil
- Flaky sea salt, for serving
- Horseradish, for serving
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