Ingredients

The following ingredients have 20 Servings
  • 1/2 lb salmon (de-boned and skinned)
  • 1/2 lb whitefish (deboned and skinned (you can substitute with any light fish of your choice))
  • 1/2 large onion (minced)
  • 1 large carrot (minced)
  • 1 tsp fresh parsley (minced)
  • 1/2 tsp ground dill
  • 1 tbsp sugar
  • 2 large eggs
  • 3 tbsp matzoh meal
  • 1/2 tsp salt
  • canola oil for frying

Instruction

  • Cut the salmon and whitefish into inch-sized cubes. Pulse in a food processor until the fish turns into a big glob of fishy mush.
  • In a medium-sized bowl, mix the fish with all of the other ingredients until well combined. I followed Jill's advice and used my hands. It doesn't smell good, but it's a good de-stressor.
  • Form the fish into patties about the size of a flattened golf ball.
  • Heat a few tablespoons of oil in a large pan over medium-high heat.
  • Add as many fish patties as you can fit at a time.
  • Cook until well browned on one side (a few minutes).
  • Flip and cook the other side (another few minutes).
  • Repeat until all of the gefilte fish are cooked.
  • Serve hot with horseradish.