Horseradish Fish Cakes
Crispy on the outside, tender on the inside—these Horseradish Fish Cakes are a game-changer! Made with fresh herbs, flaky fish, and a kick of Gold’s Horseradish Sauce, they’re packed with bold flavor in every bite. Perfect as an appetizer, main dish, or even in a sandwich! Who’s ready to try this zesty twist on a classic?

Horseradish Fish Cakes

Makes: 8

INGREDIENTS:

  • 3 green onions, roughly chopped
  • 2 cloves garlic, peeled
  • 1/4 cup fresh parsley
  • 1/4 cup fresh cilantro
  • ½ teaspoon kosher salt
  • 12oz cod or tilapia, thawed if frozen
  • 1 large egg
  • ⅓ cup matzo meal or breadcrumbs
  • 2 tablespoons Gold’s Horseradish Sauce
  • ¼ cup grapeseed oil for frying

Preparation:

  1. In the bowl of a food processor, pulse the green onions, garlic, parsley, and cilantro until very finely chopped.
  2. Add the fish and pulse a few times until roughly chopped. Add the egg, matzo meal, and Gold’s Horseradish Sauce, pulsing to make sure not to puree the fish, leaving small pea-sized chunks of fish.
  3. Form the mixture into 8, ¼-cup patties, and transfer to a plate.
  4. Heat the oil in a large skillet over medium-high heat. Cook fish cakes, in batches for 3 to 4 minutes per side until golden.
  5. Transfer to a paper towel lined plate.
  6. Serve.

Recipe & Photo Credit: Nosh with Micah
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