Fish Cakes with Poached Eggs

 

Active time: 30 minutes
Total time: 60 minutes
Serves: 6-8

No time for gefilte fish? Try these speedy Fish Cakes with Poached Eggs. Unlike Gefilte Fish, this is a family-friendly recipe that doubles as the perfect salad topper for post-seder meals. Premake the patties and reheat in the oven before serving!

Equipment

  • Food processor

Ingredients

  • ½ lb skinless boneless cod, thawed

  • 1 large egg

  • 2 cloves garlic, finely chopped

  • 1 tsp dill

  • 1 carrot, grated

  • ¼ c matzo meal

  • 1 tbsp potato starch

  • ¼ cup vegetable oil, for cooking

  • Salt and pepper

  • Lemon wedges, to serve

  • Eggs:

  • 1 tbsp white vinegar

  • 6 eggs

Preparation

  1. In a food processor, pulse the cod to mince, or use a knife to finely chop the filets.

  2. Transfer the cod to a bowl. Add the egg, garlic, dill, carrot, matzo meal, potato starch, salt, and pepper. Cover and let sit for 20 minutes.

  3. Use a ¼ cup measure to portion out the fish. Form into 2-inch patties. 

  4. Heat oil in a non-stick pan over medium heat and add the patties. Cook for 4-5 minutes per side or until golden and fully cooked.

  5. Meanwhile, make the poached eggs. Bring a pot of salted water to a boil. Add the vinegar.

  6. Crack an egg into a small cup.

  7. With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling, carefully add the egg.

  8. Cook for 2-3 minutes. Using a slotted spoon, remove the egg.

  9. Repeat steps 6-8 until all the eggs are poached. 

  10. Top the fish cakes with an egg and serve with lemon.

  11. Enjoy!