Matzah Walleye cakes

Serves: 21

From Common Roots Cafe
from Adath cooking class March 17, 2009

These are wonderful & an easy & delicious change from gefilte fish. See separate recipe for fish sauce to go with the fish cakes. Naomi King-Smith now makes these instead of gefilte fish for seder. She serves it on a platter lined with cucumbers.


2 lbs walleye fillet or part other white fish or salmon
3 eggs
1/2 cup matzo meal
1/2-1 diced red onion
2 finely chopped carrots
1 bunch chopped fine parsley
olive oil
lemon zest


Saute carrots & onions in olive oil until soft but not brown. Place to the side. Combine eggs, matzo meal, salt & pepper into bowl & mix well to break up yolks & allow to rest. Add carrot mixture.

Remove all bones from fish & cut into approximately 1" cubes. In food processor, pulse cubes until broken up (there will still be some larger pieces). Add fish to matzah-carrot mixture & season well with salt & pepper. Wet your hands. Form 1/3 - 1/2 cup sized cakes & place them on parchment lined sheet tray.

Cakes can be formed up to one day ahead of time. At this point, it is a good idea to cook off a small portion of the mixture to check the seasoning level.

Heat up a thin layer of olive oil in large saute pan. Saute cakes until browned on the outside & cooked through (about 5 minutes/side). Serve on a bed of sliced cucumbers with horseradish dill aioli on top.

Can also cook for just a few minutes to brown on outside & then put in oven to bake at 200°F for 1 hour (works well to start before seder & let sit in oven until eating time).

Could use tilapia or any other fish - but not fresh tuna
could also add raisins or nuts or pine nuts

3/8/09 Naomi King-Smith made these in place of gefilte fish -- very well received & much less work. She sauteed the fish for a few minutes in pan, then placed in large oven casserole, separating each bunch with paper towels, & placed in oven for 60 minutes at 200°F.

4/12/14 I made it using about 1 1/2 lbs salmon and about 1/2 lb walleye. Made patties using 1/8 cup - scooped fish mixture into the 1/8 cup, then, "poured" into my hand to shape a little patty, fried in about 2 tablespoons of canola oil for about 1-2 minutes per side. Then, I took a 9 x 13 inch pan, placed parchment paper on bottom and then a double layer of paper towels. Placed the fried patties on the paper towels, I kept added layers as needed, with a double layer of paper towels between them (I had 3 layers; about 40 patties). Then I carefully folded down the excess paper towels & parchment paper so it was barely above the pan (so as not to touch the top of my oven) and baked them for an hour at 200°F. They were great!

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Passover / Specter-Davidson Family Cookbook