Pan-Seared Gefilte Fish-Cakes with Lemony Tahini Sauce
Gefilte Cakes
Crispy gefilte fish-cakes with lemony tahini and a bright Israeli herb salad.
Nutrition (per serving)
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
- gefilte fish (cooked, drained, flaked):1 lb
- large egg:1 pieces
- yellow onion, finely chopped:1/2 cup
- garlic cloves, minced:2 pieces
- fresh parsley, chopped:1/4 cup
- lemon zest:1 tbsp
- lemon juice:2 tbsp
- matzo meal (or panko):1/2 cup
- salt:3/4 tsp
- black pepper:1/2 tsp
- olive oil (for frying):3 tbsp
- tahini:1/3 cup
- water (to thin tahini):2 tbsp
- cherry tomatoes, halved:1 cup
- English cucumber, diced:1 cup
- red onion, thinly sliced:1/4 cup
- olive oil (salad):1 tbsp
- lemon juice (salad):1 tbsp
- salt (salad):1/4 tsp
Instructions
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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.
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Sauté the chopped onion in 1 tbsp olive oil over medium heat until soft and translucent, about 5 minutes. Let cool slightly.
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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.
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Form the mixture into 8 small patties (about 2.5 in across). Chill in the fridge for 10 minutes to firm up.
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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.
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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.
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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.
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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.
