Passover Fish Patties
These light, golden, and flavorful fish patties are a traditional Passover staple that pairs perfectly with a zesty horseradish sauce.
Ingredients
- •1 lb (450g) white fish fillets (cod, tilapia, or haddock), finely minced
- •1/2 cup (60g) matzo meal
- •2 large eggs, lightly beaten
- •1/4 cup (15g) fresh parsley, finely chopped
- •1/4 cup (40g) onion, finely grated
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1/4 teaspoon garlic powder
- •3 tablespoons vegetable oil for frying
Instructions
- 1
In a large mixing bowl, combine the minced fish, matzo meal, beaten eggs, parsley, grated onion, salt, pepper, and garlic powder.
- 2
Mix thoroughly until the ingredients are well incorporated and the mixture holds together; if it feels too wet, add an extra tablespoon of matzo meal.
- 3
Cover the bowl and let the mixture rest in the refrigerator for 15 minutes to allow the matzo meal to hydrate.
- 4
Heat the vegetable oil in a large non-stick skillet over medium heat.
- 5
With damp hands, shape the fish mixture into small patties, about 2 to 3 inches in diameter.
- 6
Place the patties in the hot skillet and cook for 4 to 5 minutes per side, or until they are golden brown and cooked through.
- 7
Remove from the pan and drain on paper towels before serving warm.
💡 Chef tips
- For a lighter texture, you can pulse the fish in a food processor, but be careful not to turn it into a paste; a slightly coarse texture is better.
- These patties can be shaped ahead of time and kept in the refrigerator for up to 2 hours before frying.
- Serve with a side of prepared horseradish or a lemon-dill mayonnaise for a bright contrast.
✅ How it should turn out
The finished patties should be beautifully golden-brown on the outside, moist and tender on the inside, with a delicate savory flavor and a fresh herbal aroma.