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

Name: Recipe for herbed fish cakes with lemon horseradish mayonnaise for Passover Pesach by Naomi Ross author of The Giving Table - The Jewish Chronicle
Total time: 28 min
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; 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

www.thejc.com

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

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