Pan-Seared Gefilte Fish Cakes with Lemony Tahini Sauce

Published: February 24, 2026
David CohenDavid Cohen
Categories: Israeli, Seafood
Tags: Seafood, Appetizer, Israeli, Gefilte Fish, Fish Cakes, Jewish
A professional, appetizing food photography shot of Pan-Seared Gefilte Fish Cakes with Lemony Tahini Sauce. Visible: golden brown fish cakes made from gefilte fish, a drizzle of creamy tahini-lemon sauce, fresh parsley, lemon wedges, and a small Israeli salad of cucumber and cherry tomatoes on the side. Style: modern Israeli appetizer, bright natural lighting, rustic ceramic plate, restaurant-quality presentation, close-up shallow depth of field. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Gefilte Cakes

These pan-seared gefilte fish cakes are a playful, flavorful riff on a traditional Jewish classic—crispy outside, tender and savory inside, finished with a tangy lemon-tahini sauce and a fresh Israeli herb salad. They make a wonderful appetizer or light dinner and are especially satisfying when you want something familiar with a sunny Mediterranean twist.

Whether you use store-bought gefilte fish or homemade minced white fish, these cakes come together quickly and feel both comforting and bright. I love serving them at gatherings in Israel and beyond—friends always reach for seconds.

Ingredients

  • 1 lb gefilte fish (cooked, drained, flaked)
  • 1 pieces large egg
  • 1/2 cup yellow onion, finely chopped
  • 2 pieces garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 cup matzo meal (or panko)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil (for frying)
  • 1/3 cup tahini
  • 2 tbsp water (to thin tahini)
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1 tbsp olive oil (salad)
  • 1 tbsp lemon juice (salad)
  • 1/4 tsp salt (salad)

Instructions

  1. If using store-bought gefilte fish, drain well and flake into a large bowl. If using fresh white fish, poach or steam until opaque, then flake and cool.

  2. Sauté the chopped onion in 1 tbsp olive oil over medium heat until soft and translucent, about 5 minutes. Let cool slightly.

  3. Combine the flaked fish, sautéed onion, minced garlic, chopped parsley, lemon zest, lemon juice, egg, matzo meal, salt, and pepper in the bowl. Mix gently until the mixture holds together—add a touch more matzo meal if too loose.

  4. Form the mixture into 8 small patties (about 2.5 in across). Chill in the fridge for 10 minutes to firm up.

  5. Heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Fry the patties in batches, 3-4 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.

  6. Whisk the tahini with 2 tbsp water and 2 tbsp lemon juice; season with a pinch of salt. Add more water, 1 tsp at a time, to reach a pourable sauce consistency.

  7. Toss the cherry tomatoes, cucumber, and red onion with 1 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp salt to make a quick Israeli salad.

  8. Serve the warm gefilte fish cakes drizzled with lemony tahini, garnished with parsley, with the salad on the side and lemon wedges for squeezing.

Tips & Notes

  • If the mixture feels too wet, let it rest 10 minutes—matzo meal will absorb moisture and firm the cakes.
  • Use leftover cooked white fish instead of jarred gefilte for a fresher flavor, or blend both for nostalgia and texture.