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Passover Potato-Cod Cakes With Horseradish Aioli

Here's how you make Passover Potato-Cod Cakes With Horseradish Aioli
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  • Servings: 8
  • Prep: 40m
  • Cook: 1m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 pound fresh cod fish
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 potatoes, peeled and shredded
  • 3 quarts water
  • 2 cups of mayonaise
  • Kosher salt
  • Freshly ground pepper
  • Oil for frying (canola oil, 3 quarts)
  • BATTER
  • 2 cups potato starch
  • 3 egg yolks
  • 3/4 cup of almond milk
  • Garnish
  • 2 granny Smith apples, julienned or shredded
  • 2 ounces of lemon juice
  • 3 tablespoons parsley leaves
  • Horseradish Aioli (see recipe below)
  • HORSERADISH AIOLI
  • 3 cloves garlic
  • 3 large egg yolks
  • 2 tablespoon freshly squeezed lemon juice
  • Oil (olive oil, 3 cups)
  • 4 tablespoons fresh shredded horseradish (peeled, fresh horseradish)
  • Kosher salt to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 8: Serve with cakes.

We hope you enjoy this recipe!

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