Passover will be here before we know it. While there are some seder favorites to look forward to year-round, it’s also fun to mix things up. 

Chef and spice master Lior Lev Sercarz, owner of La Boîte, enjoys gefilte fish. Yet, he understands that the traditional version is not always a crowd-pleaser. 

“We wanted to offer a delicious and easy alternative that everyone can enjoy during the seder,” Lev Sercarz told The Journal. “Our approach? Introducing the flavorful Moruno spice, with its vibrant saffron notes and coarsely ground coriander, to create a layered, lightly fried fish cake.” 

This modern take is perfect with horseradish sauce (recipe below) or any other favorite condiments.

Seared Gefilte Fish Cakes

By La Boîte Culinary Director Helen Park

Yield 24 2-oz cakes

2 pounds fresh white fish, preferably cod or haddock, diced ¼”

½ cup grated carrots

½ cup red onion, thinly sliced

2 eggs

½ cup matzah meal

¼ cup roughly chopped parsley

1 Tbsp Moruno spice blend  

½ tsp fine sea salt  

½ tsp ground black pepper  

Oil for cooking

In a large bowl, combine all of the ingredients, except oil for cooking, well. Portion the mixture into ¼ cup oval patties and place them onto a parchment lined tray. In a large nonstick skillet, heat oil to coat the bottom of the pan to shimmering. Sear each fish cake until golden brown on both sides and cooked through. Add more oil, as needed. Serve warm with the horseradish sauce.

Beet Horseradish (Hezeret)

1 Tbsp  amchoor  

12 oz package steamed peeled beets, cut into quarters

¼ tsp fine sea salt  

1 Tbsp sugar

1 cup prepared horseradish

Chop the amchoor, beets, salt and sugar in a food processor until finely chopped. Add the prepared horseradish and continue processing until a smooth, bright puree. Serve chilled.

If you are tired of the same-old same-old potato recipes for Passover, try Judy Elbaum’s trompe l’oeil potato brioches. 

“They are one of my favorite side dishes to serve on Passover with beef, poultry or fish,” Elbaum, founder of LeaveIttoBubbe.com, told The Journal. “They look so much like the classic French brioche bread, yet they are a tasty and creative way to serve potatoes.”

Passover Potato Brioches

Makes about 24 potato brioches 

Kosher for Passover vegetable spray

Parchment paper

Matzah cake meal

3 ¼ pounds Yukon gold potatoes,
cut into quarters

1 stick margarine cut into small pieces, room temperature

2 tsp kosher salt

4 Egg yolks

freshly ground pepper to taste

2 Tbsp chopped fresh herbs (dill, parsley, chives or a combination of 2 or more)

You will also need 2 non-stick 12-cup mini muffin pans.

Preheat the oven to 400°F. Grease the individual cups on the muffin pans with melted margarine or vegetable spray and refrigerate before using. Dust the bottom and sides of the muffin cups with matzah cake meal. To prevent sticking, I cut out circles on parchment paper to fit the bottoms of the muffin cups.  

Place potatoes into a large saucepan, and cover with water. Add 1 teaspoon of the salt. Bring to a boil then reduce heat to a simmer and cook the potatoes until they are soft — about 20 to 30 minutes. 

Drain the potatoes. Peel them, then force them through a potato ricer into a large mixing bowl. Add the margarine, remaining salt, 3 egg yolks, pepper and fresh herbs and combine well. Allow the potato dough to cool in the fridge for 1 to 2 hours, until it is easy to handle, and no longer sticky.

Remove from the fridge, then lightly flour your hands and a pastry board with matzah cake meal. Use about 2 generous tablespoons of the potato dough for each potato brioche.  Pinch off a small marble sized piece of the dough. Roll the larger piece of dough into a ball. Make a small indentation in the center of the large ball, roll the smaller piece of dough into a marble sized ball, and place into the indentation. The potato muffin will look like a small brioche. Repeat with the remaining dough.  

Add 1 tablespoon of water to the remaining egg yolk and beat well.  Brush the egg glaze onto each potato brioche before baking.  Bake in the preheated oven for 20 to 25 minutes or until golden brown.  Remove gently from muffin pans. Can be made a day ahead and reheated for 10 minutes in a 350°F oven before serving.

Pam Stein, In Pam’s Kitchen, hosts the second Passover seder each year, and always incorporates a theme. 

“My seders are replete with traditional foods such as matzah ball soup, chicken and tzimmes, but they take on a geographical flair,” Stein told The Journal. “My husband and I pick a city or country and base our dinner around the flavor profiles associated with the chosen destination.” She added, “The culinary motif is not shared in advance, leaving our guests to discover what they’ll be dining on when they arrive.”

Stein developed this recipe after a visit to New Orleans, as part of a Cajun and Creole based-menu. “Cajun Matzah Farfel Kugel merges the comforting textures of traditional kugel with the spicy flavors of Cajun cuisine,” Stein said. “Instead of potatoes, matzah farfel is used as the base.” 

The key is to use Cajun seasoning: a combination of paprika, cayenne pepper, garlic powder, onion powder, thyme and oregano. 

“This kugel is far from the sweet, cinnamon-and-sugar version,” she said. “This one is spicy, savory and full of flavor.”

Cajun Matzah Farfel Kugel 

Serves 12

3 Tbsp extra virgin olive oil 

4 celery stalks, diced 

5 green onions, chopped 

1 large green bell pepper, chopped 

28 ounces Matzah farfel 

4 large eggs, yolks broken 

1/4 tsp salt 

1 Tbsp Cajun Seasoning  

42 ounces  chicken broth 

1/4 cup parsley, chopped 

Preheat the oven to 350°F. Also, butter a 3-1/2 quart casserole dish. Set aside. 

In a large skillet, over medium heat, add olive oil. When oil is warm, add celery, green onions and green pepper. Sauté for 3-4 minutes until just tender. 

Add matzah farfel, eggs, salt and Cajun seasoning. Stir to combine. 

Pour in chicken broth. Fold the matzah farfel into the broth allowing the farfel to  absorb the liquid. Continue folding the farfel until all the liquid is absorbed.  

Stir in the chopped parsley. 

Spoon farfel mix into the prepared casserole dish. Bake for 40-45 minutes. Serve warm.  

Cover and refrigerate leftovers for up to 3 days.