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
In a food processor, pulse the cod to mince, or use a knife to finely chop the filets.
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.
Use a ¼ cup measure to portion out the fish. Form into 2-inch patties.
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.
Meanwhile, make the poached eggs. Bring a pot of salted water to a boil. Add the vinegar.
Crack an egg into a small cup.
With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling, carefully add the egg.
Cook for 2-3 minutes. Using a slotted spoon, remove the egg.
Repeat steps 6-8 until all the eggs are poached.
Top the fish cakes with an egg and serve with lemon.
Enjoy!