Recipe for herbed fish cakes with lemon horseradish mayonnaise for Passover Pesach by Naomi Ross author of The Giving Table - The Jewish Chronicle

Ingredients

• 700g skinless cod or haddock fillets, chunked
• 1 shallot, peeled and quartered or 2 spring onions (white and green parts)
• 20g flat-leaf parsley
• A cup of packed fresh dill
• Juice of ½ large lemon (about 1 tbsp)
• 1½ tsp sweet pickle relish
• 1¼ tsp coarse kosher salt
• ½ tsp coarsely ground black pepper
• 1 egg or 2 tbsp mayonnaise
• 60 – 75 g matzah meal (or 1 cooked potato, riced)
• 180ml vegetable oil or more as needed, for frying
• Lemon-Horseradish Sauce
• 125g mayonnaise
• 3 spring onions, thinly
• sliced
• ½ tsp grated lemon zest peel (from ½ lemon)
• Juice of 1 lemon (about 2 tbsp)
• 2 – 3 tsp prepared white horseradish
• ½ tsp kosher salt, or more to taste
• Freshly ground black pepper, to taste