Cod and Potato Cakes with Horseradish Aioli

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

Yields 1

Horseradish Aioli

A great horseradish aioli sauce. Pairs well with meat or fish. Try it with some cod and potato cakes or on a burger.

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

• 3 cloves garlic
• 3 large egg yolks
• 2 tablespoon lemon Juice (fresh Squeezed)
• 3 cups of olive oil
• 4 tablespoons of horseradish, fresh (peeled and shredded)
• kosher salt to taste

Instructions

1. Place garlic, egg yolks, and lemon juice into the food processor.
2. On low speed, very slowly pour in the oil with a thin stream.
3. Blend until mixture thickens and emulsifies.
4. Your aioli should be nice and smooth. If the aioli is too thick, just add a couple of tablespoons of warm water.

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 Will you be adding these Cod and Potato Cakes with Horseradish Aioli to your recipe repertoire?