Vegan Gefilte Fish

From "Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine" by Micah Siva (Simon & Schuster, 2024).

Note: The gefilte cakes can be frozen for up to 3 months and reheated on an aluminum foil–lined sheet pan in the oven at 400°F until heated through. Variation: You can substitute nori with 1 tablespoon dulse flakes, 2 tablespoons furikake seasoning, or 2 tablespoons kelp granules. (I have no idea what any of these are..)

• 2 medium carrots, scrubbed,1 roughly chopped

• 1/4 head cauliflower, cut into florets

• 1 medium parsnip, peeled and roughly chopped

• 1 medium russet potato, peeled and roughly chopped

• 1/4 white onion, roughly chopped

• 1/4 c. raw cashews

• 1 sheet sushi nori, finely chopped (see Note)

• 1/4 c. matzo meal

• 3 tbsp. flax meal

• 4 1/4 to 6 1/4 c. water, divided

• 1/2 tsp. black pepper

• 1/2 tsp. sea salt

• 1 tsp. lemon zest

• 1 tsp. potato starch

• 1/2 tsp. baking powder

• 1/4 c. extra-virgin olive oil

• Flaky sea salt, for serving

• Horseradish, for serving

Directions

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a food processor, pulse the chopped carrot, cauliflower, parsnip, potato and onion until they are the size of peas. Add the cashews to the food processor and pulse until well combined.

Transfer the vegetables to a medium bowl. Add the nori, matzo meal, flax meal, ¼ cup of the water, pepper, salt, lemon zest, potato starch, and baking powder and mix until combined. Let sit for 10 minutes.

Using a 1/4-cup measure, form the mixture into 10 patties.

Heat the olive oil in a nonstick pan over medium-high heat. Cook the patties until golden, 3 to 4 minutes per side. Transfer the patties to the prepared sheet pan and bake for 15 minutes. Sprinkle with flaky sea salt.

Meanwhile, cut the remaining carrot into ¼-inch slices. Combine the carrots and enough water to cover by 1 inch in a medium saucepan and bring to a boil over medium-high heat. Lower the heat to a simmer and gently cook the carrots until tender. Drain and set aside.

Top the patties with the sliced carrot and serve with horseradish.