digest
Short Summary
Main recommendation: Make gefilte fish cakes by mixing a jar of gefilte fish with diced celery, red pepper, red onion, crushed matzah, an egg, light mayo, salt, and pepper, then shaping and pan-frying or baking them. The video frames this as a holiday appetizer that is Kosher for Passover and also suitable year-round.
Key Points
- The base is a jar of Chevrey gefilte fish; the host uses the Kosher for Passover Mediterranean-flavored version, flavored with onion, garlic, and herbs, though the plain version also works.
- The mixture is bound with crushed matzah and one egg, which holds the patties together.
- The patties can be chilled for about half an hour so they set before cooking.
- The host presents the dish as a visually attractive holiday appetizer.
Details Worth Noting
- Concrete instructions:
- Dice 2 celery stalks and about 1/2 cup of red pepper (roughly half a red pepper); dice one red onion.
- Crush the matzah and add it to the bowl with the vegetables.
- Add 1 egg, 1/2 cup light mayo (regular mayo can be substituted), a little kosher salt, and black pepper.
- Add the jar of gefilte fish and mix with your hands until everything is combined.
- Form the mixture into quarter-cup patties, shaped like a large meatball and pressed down, and place them on a greased cookie sheet.
- Refrigerate for about 30 minutes so they set before cooking.
- To pan-fry, cook about 3 to 4 minutes per side in a few tablespoons of oil, using up to half an inch of oil in the pan.
- Alternatively, bake them in the oven (the video does not specify temperature or time).
- The matzah is crushed before going into the bowl, and the mayo can be swapped for regular mayo.
- The video does not give exact oven settings or a full ingredient quantity list beyond what is stated above.
Bottom Line
Gefilte fish cakes are a simple, fast make-ahead appetizer: combine the ingredients, chill briefly, then pan-fry or bake.
