Passover Potato-Cod Cakes With Horseradish Aioli

26
Ingredients

40m
Prep Time

1m
Cook Time

41m
Ready In

Recipe: #18348

April 02, 2015

Categories: Side Dishes, Snacks, Potatoes, Passover, Sunday Dinner, Deep Fry, Gluten-Free, more

recipe by:
ChanaBen-Ezra

"The Jewish Passover holiday is about to begin, I am posting this wonderful Passover-friendly recipe by Chef Gabe Garcia, head chef at Tierra Sur, a widely acclaimed Kosher restaurant located at Herzog Wine Cellars in Oxnard California. The cooking time I have listed is for frying the cakes. The aioli yields 1 pint"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (413.1 g)
Calories 556.9
Total Fat - 29.7 g
Saturated Fat - 10.5 g
Cholesterol - 1081.9 mg
Sodium - 441.3 mg
Total Carbohydrate - 38.9 g
Dietary Fiber - 5.2 g
Sugars - 7.2 g
Protein - 32.9 g
Calcium - 187.7 mg
Iron - 4.5 mg
Vitamin C - 30.7 mg
Thiamin - 0.5 mg

FOR THE CAKES

Step 1

Bring a small pot of water to boil, blanch potatoes in the boiling water for 2 minutes. To stop the cooking the process, place the potatoes into an ice bath, then strain the potatoes and wring them out completely in a clean dry kitchen towel. Set aside.

Step 2

Preheat oven to 375F, season fish with salt and pepper. Place fish on a small roasting pan, and roast approximately for 8 to 10 minutes, you want the fish to be a tad under done. Let the fish completely cool.

Step 3

Place cooled cooked fish in a bowl and shred with your hands. Add the mayonaise, salt, pepper to taste and mix evenly. Form the fish mixture into eight 2 ounce portions. Shape portions into hockey puck shaped discs. Place fish cakes onto a parchment paper lined sheet pan and place in the freezer for 5 minutes.

Step 4

Preheat a pot of canola oil to 350F. In a bowl mix potato starch, egg yolks, and soy milk evenly until a thick paste forms. Dip the frozen cakes into the egg batter, coating evenly. Roll coated cakes into the potato shreds. Fry the cakes in pre-heated oil until golden brown.

Step 5

Toss apples in lemon juice. Place the fish cakes onto a plate with the dressed apples and horseradish aioli, garnish with parsley leaves.

FOR THE HORSERADISH AIOLI

Step 6

Place garlic, egg yolks, and lemon juice into the food processer.

Step 7

On low speed, very slowly pour in the oil with a thin stream. Blend until mixture thickens and emulsifies. The aioli should be smooth. If too thick just add a couple of tablespoons of warm water.