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Gefilte Fish Cakes with Horseradish Sauce


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Gefilte Fish Cakes with Horseradish Sauce


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Gefilte Fish Cakes with Horseradish Sauce


  • Prep Time : 10 min
  • Cook Time : 20+ 30 minutes chill time min
  • Ready Time : 30 min


8 Servings


  • 1 loaf frozen gefilte fish, defrosted (22-ounce) or 1 (24-ounce) jar, drained
  • ½ cup diced red bell pepper
  • 1 small red onion, diced
  • 2 celery stalks, diced
  • 1½ cup light mayonnaise, divided
  • 4 tablespoons chopped dill
  • ½ teaspoon kosher salt
  • ¼ teaspoon Freshly ground black pepper
  • 1 egg
  • 1 cup coarsely crushed matzo
  • canola oil for frying
  • 1 lemon, juiced
  • 4 tablespoons prepared horseradish


In a large bowl combine gefilte fish, peppers, onions, celery, ½ cup mayonnaise, dill, salt, pepper, egg and matzo and stir well to combine. Using slightly wet hands, scoop ¼ cup and form into patties. Place on a sheet pan and refrigerate for 30 minutes before frying.

Heat oil in a large sauté pan over medium high heat. Fry patties in batches for 3 to 4 minutes per side or until golden brown. (Can be kept warm in the oven at 250° F).

In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish and stir. To serve, plate 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




29 Responses to Gefilte Fish Cakes with Horseradish Sauce

  1. avatar says: jraphi

    Can I leave the matzo out? My daughter can not eat any wheat, grains, rice etc.

    • hi judi – I am sure that’s difficult. OK so w/o the crushed matzo it will be a little loose and sticky and may not keep the pattie shape and be hard to work with — what do you normally use in place of such ingredients.

  2. avatar says: Daniella

    Are these supposed to be eaten warm or can they be eaten room temp or cold?

    • warm – but room temp and cold will work too they will just lose a little of their crispiness.

  3. avatar says: M

    Can this be baked?

    • sure – I would guess at 375 degrees F for about 7-9 minutes per side cut one in half to check for doneness. If you want a little more crispiness spray tops with cooking spray before placing in the oven, after 7-9 minutes pull out the baking sheet flip em, spray em and back in for another 7-9 minutes.

  4. avatar says: Leslie

    Can you make these ahead and freeze them?

    • I would freeze the raw patties, not the cooked ones — maybe become a little soggy and will def lose that nice crispiness (lol, can you tell from all my comments that I love that part?)

  5. avatar says: sherry4k

    sorry, I love to eat more than anyone, but as good as these may be, I cannot understand why anyone has to change a delicious, not too fattening food, and add a million calories.

    • avatar says: edahgal

      well, you could leave out the sauce, use fat free mayo, and fry in less oil . . .

  6. avatar says: edahgal

    Jamie, it would be helpful if, for those recipes you contribute, you specify whether they are from your fab cookbooks, and which one–thanks!

    • you are so awesome thanks! most of the recipes online were actually developed especially for jok.com. This is one of them. Although I am working on a cool new gefilte for my new book :-)

  7. avatar says: vickir

    as far as the calories go, it would be wonderful if your recipes gave nutritional information, so that we can make educated choices. It’s real important to find foods that TASTE fabulous and are also FABULOUS FOR YOU.

  8. Confession: I never tried gefilte fish – I don’t like the way they look – But now this recipe? I definitely want to try this….

  9. avatar says: womalley

    After seeing the video I will absolutely try this recipe! Looks quick and easy.

  10. Jamie,
    Can I use breadcrumbs instead of Matzoh meal for a year long recipe, not Pesach?

  11. avatar says: fania

    Can I use farfel? If yes how much is the proportion.

  12. avatar says: hxlowent

    Can you use a gefilte fish loaf instead of the jar? I hate jar fish

    • Yes FOR SURE will be absolutely delish like that! (Lol – my Hubby absolutely LOVES the jar fish :-)

  13. avatar says: Stacey

    If you use the frozen gefilte fish, do yiu cook it first?

    • no just defrost it and note that you may need additional matzah meal and you may need to pan fry for an additional few minutes per side until cooked through.

  14. avatar says: Mir

    If I use frozen gefilte fish how long will I bake it for to ensure it is cooked through?

    • I usually bake the loaf for 2 hours but these patties are smaller so I would guess about 30-45 minutes at 350 degrees F flipping halfway through – BUT check one for doneness to be sure. Please if you can come back and comment and let us know how baking worked out for you we would so appreciate it!

  15. avatar says: rashi

    Was a little fussy to make with cutting all the veggies, but overall tasty.
    Next time I will try baking them – to avoid frying.

    A note for those who can’t use matza meal – try potato flakes as a binder. It’s lighter and works just as well. You may need to adjust the amount.

    • Hey Rashi – thanks so much for the feedback and potato flakes tip – really appreciate you adding to the community conversation!

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