Latkes are one of the traditional foods served at Passover. Try a modern twist on latkes with Cod and Potato cakes with Horseradish Aioli.
Here at How Was Your Day?, we want to bring a fresh perspective to your Passover meals. We’ll be sharing several modern twists to traditional Passover dishes. These recipes are great for all times of year, too – not just the holy holidays.
Our non-traditional Passover recipes include the following:
- Cod and Potato Cakes with Horseradish Aioli
- Citrus Beet Salad with Walnut Brittle
- Wine and Honey Brisket
- Matzo Stuffed Cornish Game Hens
- Fig and Port Wine Blintzes
- Lemon Almond Cake
- Chocolate Hazelnut Rugelach
Cod and Potato cakes with Horseradish Aioli
- Yields: 8 portions
- Prep Time: 45mintes
- Cook Time: 30mintes
INGREDIENTS:
- 1 pound of cod, fresh
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, ground fresh
- 3 potatoes, peeled and shredded
- 3 quarts water
- 2 cups of mayonnaise
- Kosher salt
- Freshly ground pepper
- 3 quarts of canola oil (for frying)
BATTER
- 2 cups potato starch
- 3 egg yolks
- 3/4 cup of almond milk
GARNISH
- 2 granny smith apples (julienned or shredded)
- 2 ounces of lemon juice
- 3 tablespoons parsley leaves
- 6 tablespoons of horseradish Aioli (see recipe below)
DIRECTIONS:
First bring a small pot of water to boil, blanch potatoes in the boiling water for 2 minutes. To stop the cooking the process, place the potatoes into an ice bath, then strain the potatoes and wring them out completely in a clean dry kitchen towel. Set aside.
Pre-heat oven to 375 degrees, season fish with salt and pepper. Place fish on a small roasting pan, and roast approximately for 8 to 10 minutes. You want the fish to be a tad under done. Let the fish completely cool.
Place cooled cooked fish in a bowl and shred with your hands. Add the mayonnaise, and salt and pepper to taste and mix evenly. Form the fish mixture into eight 2 ounce portions. Shape portions into hockey puck shaped discs. Place fish cakes onto a parchment paper lined sheet pan and place in the freezer for 5 minutes.
Pre-heat a pot of canola oil to 350 degrees. In a bowl mix potato starch, egg yolks, and almond milk evenly until a thick paste forms. Dip the frozen cakes into the egg batter, coating evenly. Roll coated cakes into the potato shreds. Fry the cod and potato cakes in pre-heated oil until golden brown.
To plate: Toss apples in lemon juice. Place the Cod and Potato Cakes onto a plate with the dressed apples and horseradish aioli. Garnish with parsley leaves.
Horseradish Aioli
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