A nice alternative to gefilte fish, these fish cakes are fresh and flavourful. The raw patties can be prepared a day ahead and refrigerated. To refresh and reheat cooked cakes, warm in a single layer on a baking sheet in a 180°C oven until hot and re-crisped.

Method:

• Make fish mixture: Line a baking sheet with baking parchment.

• Place fish, shallot, herbs, lemon juice, relish, salt, pepper, and egg in a food processor. Pulse until finely chopped — do not puree to a paste — the mixture should be chunky and textured. (Do not overfill or it won’t process evenly – you may need to do this in batches.)

• Form patties: Transfer mixture to a large mixing bowl. Add [60g] matzah meal, mixing until well blended. Add additional matzah meal as needed for the mixture to hold together. Using moistened hands, form mixture into evenly sized, round-shaped cakes. Arrange on prepared baking sheet. Refrigerate for 1 hour (or freeze for 15 minutes) to set. (This can be done a day ahead.) Cover and chill.

• Fry: Over medium heat, heat enough oil to cover the bottom of a large frying pan. Working in batches, fry cakes until nicely browned on each side and opaque in center, about 3 minutes per side. Transfer to a paper-towel-lined plate to drain.

• For the sauce: In a small bowl, whisk together all lemon-horseradish sauce ingredients until smooth. Season to taste with salt and pepper.

• Serve patties warm or at room temperature with sauce over a bed of mixed greens, or as burgers with buns, lettuce, and tomato.
  
  Recipe adapted from ‘The Giving Table’ (Menucha Publishers)