Gefilte Fish Cakes


We eat gefilte fish at least twice, and sometimes three times on Shabbos (Sabbath).  Many years ago, I found a need to find ways to make it a little bit differently.  I started baking it, then I made patties, then I served it in a sauce and now I am making a completely different kind of patty.

 The original recipe from Kosher by Design, Cooking Coach calls it a faux crab cake and uses surimi imitation crab.  I could see no reason to do that.  I wanted gefilte fish.  
Gefilte Fish Cakes  (adapted from Susie Fishbein)


Ingredients:

1 roll of gefilte fish
1 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 eggs, lightly beaten
1/2 red bell pepper, minced
1/4 cup onion, minced
1 tablespoon Worcestershire sauce
1 dash Tabasco
1 tablespoon fresh parsley, chopped
1 teaspoon Old Bay seasoning  (I didn't have - added a spice mix from my shelf)
Juice of 2 lemons
1 cup bread crumbs (used Panko)

Method:

Preheat oven to 375 degrees 



Cover a cookie sheet with parchment paper. 


In a bowl, combine all ingredients except breadcrumbs. Using a fork, mix to combine the ingredients.  

Add breadcrumbs and gently mix in with a fork.


Shape into cakes or use an “ice cream scooper” and place 1 1/2 inches apart on baking pan. Flatten each gently. Bake approximately 15 minutes or until browned.


Serve with Duck Sauce

Eat and enjoy.

 Linked to:     Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table            Fat Tuesday          Weekend Potluck        What'd You Do  This Weekend         

Comments

  1. gluten Free A_Z BlogJuly 18, 2015 at 11:46 PM

    The only time we ( not me- my family) ever eats gefilte fish is on Passover. I never realized you could use it to make other recipes. Interesting.

    ReplyDelete
  2. April J HarrisJuly 22, 2015 at 5:16 PM

    I have heard of gefilte fish but never eaten it. It sounds lovely in these fish cakes, with the delicious addition of the Worcestershire and Dijon mustard. Fish cakes are so versatile, I love to serve just one with salad as a starter or a couple with potatoes and vegetables for a main course!

    ReplyDelete
  3. catherineJuly 27, 2016 at 1:28 PM

    This I will share with my Jewish friends for sure..Sounds delicious

    ReplyDelete
  4. catherineJuly 27, 2016 at 1:28 PM

    This I will share with my Jewish friends for sure..Sounds delicious

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more