Horseradish Spiced Fishcakes With Coleslaw Recipes

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HERBED FISH CAKES WITH GREEN HORSERADISH SAUCE



Herbed Fish Cakes with Green Horseradish Sauce image

Provided by Miriyam Glazer

Categories     Fish     Appetizer     Sauté     Passover     Quick & Easy     Lunch     Bass     Spring     Kosher     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 18

Number Of Ingredients 8

1 3/4 to 2 pounds skinless striped bass fillets, cut into 2-inch pieces
1 cup (generous) minced red onion
1/2 cup chopped fresh Italian parsley
1/2 cup chopped fresh cilantro
3 1/2 tablespoons extra-virgin olive oil plus more for frying
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon coarsely ground black pepper
Green Horseradish Sauce

Steps:

  • Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
  • Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.

JAMES BEARD'S HORSERADISH COLESLAW



James Beard's Horseradish Coleslaw image

I have not tried this recipe from The James Beard Cook Book, a book I bought at a yard sale. But a previous owner of the book sure did; the book often opens automatically onto this spattered page.

Provided by Lennie

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs cabbage
1 cup mayonnaise
1/2 cup sour cream
1 lemon, juice of
1 tablespoon horseradish (or to taste)
1 tablespoon sugar (or to taste)
1 teaspoon dry mustard
salt and pepper

Steps:

  • Shred cabbage, and soak in cold salted water for one hour.
  • To prepare dressing, combine all remaining ingredients together.
  • When ready to prepare salad, drain cabbage well and toss with dressing.

HORSERADISH COLESLAW WITH APPLES



Horseradish Coleslaw With Apples image

This was a recipe that was given to me by my sister but I made some modifications. If you like your slaw tangy with a bit of a bite, and a little bit sweet, this recipe is for you.

Provided by gingersnap

Categories     Low Protein

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (16 ounce) bags coleslaw mix (don't use dressing they provide)
1/2 cup scallion
2 granny smith apples, peeled and diced
1/2 fresh lemon
1/2 cup cider vinegar
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon ground pepper
3 tablespoons horseradish
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon stone ground mustard

Steps:

  • In small bowl, pour lemon juice over apples.
  • In another bowl, combine slaw mix with green onions.
  • Toss these together.
  • In a separate bowl, combine vinegar, sugar salt and pepper. Make sure sugar is dissolved.
  • Pour vinegar mixture over apples and cabbage mixture, cover and refrigerate for 30 minute.
  • In another bowl, combine, mayo, sour cream, horseradish and mustard.
  • After 30 minutes, toss with cabbage mixture.
  • Refrigerate before serving.

Nutrition Facts : Calories 280.5, Fat 15.5, SaturatedFat 3.2, Cholesterol 14.4, Sodium 946.9, Carbohydrate 35.9, Fiber 5.6, Sugar 22, Protein 3.4

HORSERADISH COLESLAW



Horseradish Coleslaw image

"I hope you all enjoy my creamy coleslaw; happy eating!" With pre-packaged coleslaw mix, this dish whips up in a flash. Tina Smith, Burtchville, MI

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 7

8 cups coleslaw mix
2 cups shredded carrots
1 medium onion, finely chopped
3/4 cup mayonnaise
1/3 cup sugar
1 tablespoon prepared horseradish
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the coleslaw mix, carrots and onion. In a small bowl, combine the mayonnaise, sugar, horseradish and lemon juice. Pour over coleslaw mixture and toss to coat.

Nutrition Facts : Calories 175 calories, Fat 13g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 121mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.

FISH CAKES WITH COLESLAW AND HORSERADISH-DILL SAUCE



Fish Cakes with Coleslaw and Horseradish-Dill Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Food Processor     Fish     Sauté     Quick & Easy     High Fiber     Dinner     Horseradish     Mayonnaise     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 large lemons
1/2 cup mayonnaise
1/2 cup chopped green onions, divided
2 tablespoons sweet pickle relish
2 tablespoons prepared horseradish
3 tablespoons chopped fresh dill, divided
4 slices white sandwich bread, torn into pieces
8 ounces mahi-mahi, cut into 8 strips
1 large egg, lightly beaten
1 8-ounce bag coleslaw mix
2 tablespoons olive oil

Steps:

  • Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
  • Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.
  • Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
  • Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

DELICIOUS HORSERADISH COLESLAW



Delicious Horseradish Coleslaw image

If you are a horseradish lover then you will love this coleslaw --- plan ahead this needs to chill for a minimum of 8 hours or overnight and all ingredients may be adjusted to taste --- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 8h

Yield 8-10 serving(s)

Number Of Ingredients 10

2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
3/4 cup mayonnaise (do not use salad dressing!)
2 -3 tablespoons prepared horseradish (or to taste)
2 -3 teaspoons dried basil
1 head cabbage, shredded
2 large carrots, grated
3 green onions, finely chopped (or to taste)
1 tablespoon seasoning salt (can use less)
black pepper

Steps:

  • In a large bowl combine the first 5 ingredients; add in the shredded cabbage, carrots and green onions (if using) toss well to combine.
  • Season with seasoning salt and black pepper.
  • Cover and chill for a minimum of 8 hours or overnight.

HORSERADISH COLESLAW



Horseradish Coleslaw image

Categories     Salad     Herb     Vegetable     Side     Fourth of July     Picnic     Quick & Easy     Backyard BBQ     Horseradish     Winter     Tailgating     Cabbage     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 cup

Number Of Ingredients 3

1 cup purchased creamy coleslaw
1 1/2 tablespoons purchased white horseradish
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried

Steps:

  • Stir coleslaw, horseradish and thyme in small bowl to blend.

BEST EVER COLESLAW WITH HORSERADISH CREAM



Best Ever Coleslaw With Horseradish Cream image

Make and share this Best Ever Coleslaw With Horseradish Cream recipe from Food.com.

Provided by GingerlyJ

Categories     Apple

Time 30m

Yield 1 bowl, 8-10 serving(s)

Number Of Ingredients 14

5 cups shredded green cabbage
5 cups shredded red cabbage
2 cups shredded carrots
1/4 cup finely sliced green onion
2 granny smith apples, peeled, cored, and cut into 1/4-inch cubes
2 teaspoons fresh lemon juice
1/4 cup plus 1 tablespoon sugar
1/2 cup cider vinegar
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup mayonnaise
1/4 cup sour cream
3 tablespoons freshly grated horseradish or 6 tablespoons prepared horseradish
1 tablespoon creole mustard or 1 tablespoon other coarse grain mustard

Steps:

  • In a large mixing bowl, combine the green and red cabbages, carrots, and green onions. In a small bowl, toss the cubed apples with the lemon juice and add to the cabbage mixture.
  • In a small mixing bowl, combine the sugar, vinegar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 20 to 30 minutes.
  • In a small bowl, combine the mayonnaise, sour cream, horseradish, and mustard and stir to combine. Add to the coleslaw and toss to combine thoroughly. Cover and refrigerate for at least 1 hour or overnight before serving.

Nutrition Facts : Calories 216.5, Fat 11.7, SaturatedFat 2.4, Cholesterol 10.8, Sodium 728.2, Carbohydrate 28.1, Fiber 3.9, Sugar 16.9, Protein 2.3

LEMON-HORSERADISH FISH CAKES



Lemon-Horseradish Fish Cakes image

These fish cakes are spicy, fresh tasting, and great! Found these in the October 2006 issue #36 of one of the latest magazines from the Martha Stewart empire; Everyday Food. A lot of her recipes are wonderful but you have to be in the mood to watch her show!

Provided by Manami

Categories     Tilapia

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
2 lbs tilapia fillets (About 6)
kosher salt
fresh ground black pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice (About 2 lemons)
1 -3 tablespoon bottled white horseradish (Adjust to personal preference)
1 1/2 cups store-bought cracker crumbs or 1 1/2 cups homemade cracker crumbs
tartar sauce, for serving (optional)
parsley sprig, for garnish (optional)

Steps:

  • Preheat oven to 400ºF.
  • Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
  • Place fillets on sheets; season with salt and pepper.
  • Roast until cooked through, 10-15 minutes.
  • Let cool completely; pat dry with paper towels.
  • With a fork flake fish into small pieces.
  • In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
  • Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. *(To freeze; follow the instructions below).
  • In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
  • Repeat with remaining tablespoon oil and cakes.
  • Serve with tartar sauce, if desired, and garnish with parsley sprigs.
  • *TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.

Nutrition Facts : Calories 282.5, Fat 14.7, SaturatedFat 2.7, Cholesterol 114.9, Sodium 344.9, Carbohydrate 11.8, Fiber 0.6, Sugar 1.1, Protein 25.8

LEMON-HORSERADISH FISH CAKES



Lemon-Horseradish Fish Cakes image

The horseradish gives these fish cakes a little added bite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 10

3 tablespoons olive oil
2 pounds tilapia fillets (about 6)
Coarse salt and ground pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley, plus sprigs for garnish (optional)
1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note)
Tartar sauce, for serving (optional)

Steps:

  • Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
  • In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)
  • In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.

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  • Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
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  • Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
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