There’s a time and a place for classic carrot-topped gefilte fish. But in my house, we like to buy the frozen premade loaf and change it up with different spices. This combo, inspired by Indian cuisine, marries some of my favorite flavors of garlic, ginger, and curry powder for a unique spin on gefilte that you definitely haven’t seen before!
Ingredients
Servings 10 patties
FISH CAKES
- 1 22-ounce loaf gefilte fish defrosted
- 1/3 cup frozen peas thawed
- 2 tablespoons unseasoned panko bread crumbs
- 1 extra-large egg
- 1- inch piece fresh ginger peeled and minced (1 heaping teaspoon)
- 2 cloves garlic minced
- 1 scallion white and green parts finely diced
- 1 teaspoon curry powder
- Pinch of red pepper flakes
- Kosher salt and freshly ground, to taste black pepper
BREADING
- 1 cup unseasoned panko bread crumbs
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- Kosher salt and freshly ground black pepper to taste
- Canola oil for frying
CURRY-HONEY MUSTARD DIP
- ½ cup mayonnaise
- 1 tablespoon honey
- 1 teaspoon freshly squeezed lime juice
- 1 teaspoon yellow mustard
- ½ teaspoon curry powder
- Kosher salt and freshly ground black pepper to taste
Nutritional Facts
Nutrition Facts
Curried Gefilte Fish Patties
Amount per Serving
Calories
139
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
3
g
Cholesterol
26
mg
9
%
Sodium
144
mg
6
%
Potassium
61
mg
2
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
90
IU
2
%
Vitamin C
3
mg
4
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- To make the patties: In a large bowl, combine the gefilte fish, peas, panko bread crumbs, egg, ginger, garlic, scallion, curry powder, red pepper flakes, salt, and black pepper. Stir with a spoon until incorporated.
- To prepare the breading: In a separate medium bowl, combine the panko bread crumbs, white and black sesame seeds, salt, and black pepper.
- Using a cookie scoop, scoop out ¼-cup portions of the gefilte fish batter and place them in the breading, pressing to fully coat the patties in the panko. With the palm of your hand, flatten the fish into ½-inch-thick patties.
- In a large skillet over medium heat, heat ¼ cup of canola oil. Test the oil by adding a pinch of bread crumbs; it should bubble as soon as it hits the oil.
- Line a baking sheet or plate with paper towels. Fry the fish in batches over medium heat about 5 minutes per side, or until golden and cooked through, adding more oil as needed. Drain the patties on the paper towel–lined plate.
- To make the dip: In a small bowl, combine the mayonnaise, honey, lime juice, mustard, curry powder, salt, and black pepper. Serve with the gefilte fish patties.
Notes
The fish patties may be served warm or cold. To freeze, store in a zip-top bag and freeze for up to 2 months.
Credit
“Totally Kosher” Copyright © 2023 by Chanie Apfelbaum. Photographs copyright © 2023 by Chanie Apfelbaum. Published by Clarkson Potter, an imprint of Random House.”
