Passover Potato-Cod Cakes With Horseradish Aioli

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.