Mock Gefilte Fish

This week’s #SundaySupper event is one that I’m thrilled about!  We are featuring Easter and Passover recipes.  Of course, I’m doing a Passover (Pesach) one.  At each Seder that I’ve hosted, we always serve the traditional Gefilte Fish.  I’ve never made it homemade (culinary bucket list perhaps?)  so we’ve always eaten that jelly-esque junk from a jar.  Well– my guests have eaten it.  I don’t touch the stuff.  

However, what I do eat is a Mock Gefilte Fish.  To be honest, there’s no fish taste in it at all. Frankly, the only thing it has in common with gefilte is the shape and the fact that you can drown it in horseradish.   I love it, and my guests have loved it, too!  

Since Passover doesn’t start until later this week, I’m hoarding my precious “Kosher for Passover” supplies.  Also, it’s really hard to find non-kosher for Passover Matzah Meal in my neck of the woods.  Instead of cooking this recipe today just for photos and then re-cooking it in a few days to actually serve and eat, I decided to use an old file photo from 2009.  I should have known that someday I would start a food blog because even back then I was obsessively taking photos of food.  I love Passover so much that I have so many photos from our meals.


  • 3 large potatoes        
  • 2 medium onions, diced          
  • 1 large eggplant                  
  • 2 cloves garlic, minced
  • 2 Tbsp parsley, chopped
  • kosher salt, to taste
  • black pepper, to taste
  • paprika, to taste
  • matzah meal, as needed
  • vegetable oil for frying and roasting

Directions Preheat the oven to 425 degrees.  Prepare the potatoes by peeling and boiling them.  While the potatoes are cooking, prepare the eggplant by slicing it in half lengthwise, pricking the skin with a fork, lightly coating it in oil, and placing it on a baking sheet (flesh side down) and roasting for approximately 30 minutes or until the flesh is soft.  Once the eggplant has cooled enough to touch, scoop the flesh out of the skins, and set aside in a bowl.  Turn the oven down to 350 degrees. Next, fry the onion in oil until they have turned golden.  Set aside.  Additionally, when the potatoes are soft, drain the water and set those aside as well. Once the potatoes, eggplant and onions are cooked, in a large bowl, mash the potatoes, onion, and eggplant until fully combined.  Add the garlic, parsley, and season with salt, pepper, and paprika.  Add matzah meal to the mixture so that the consistency is firm enough to shape.  Be careful not to add so much matzah that it’s hard. Now, wet your hands and shape the mixture into patties.  Place the formed patties on an oiled baking sheet and brush a bit of oil on top of each patty.  Bake for 30 minutes or until they are golden brown.  May be served warm or cold. 

Please make sure that you stop by the other #SundaySupper Contributor blogs to check out what they’re having for their holiday feasts!


  • How To Color Easter Eggs Naturally from Shockingly Delicious

Breakfast, Breads, and Buns

  • Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
  • Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
  • Fresh Blueberries Hot Cross Buns from My Cute Bride
  • Jamaican Easter Spice Bun from The Lovely Pantry
  • Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
  • Portuguese Easter Bread | Folar de Pascoa from Family Foodie
  • Resurrection Rolls from Neighbor Food

Appetizers and Sides

  • Asparagus, Brie & Ham Crostini from Daily Dish Recipes
  • French Gratin Potatoes (Dauphinoise) from Simply Gourmet
  • Lemon Glazed Carrots from Curious Cuisiniere
  • Not So Deviled Eggs from Country Girl in the Village
  • Orange Raisin Couscous from Vintage Kitchen Notes
  • Potato and Leek Gratin from Webicurean
  • Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen

Main Dishes

  • Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
  • Slow Cooker Honey Glazed Ham from The Meltaways
  • Sicilian “Enchiladas” from The Cooking Actress


  • Alebele – Goan Coconut filled Pancake from Masala Herb
  • Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
  • Carrot Cake Cheesecake from Chocolate Moosey
  • Carrots in Dirt from The Urban Mrs
  • Coconut and M&M’s Cookie from Peanut Butter and Peppers
  • Coconut Cake with Coconut Buttercream from Juanita’s Cocina
  • Coconut Cupcakes from Magnolia Days
  • Cream Cheese Candies from Cravings of a Lunatic
  • Easter Egg Cookies from That Skinny Chick Can Bake
  • Easter Simnel Cake from Happy Baking Days
  • Exotic Walnut Cookies from What Smells So Good?
  • Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
  • Japanese Easter Petit Fours and Flowers from Ninja Baking
  • Nutella Easter Egg Candy from The Messy Baker
  • Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
  • Painted Sugar Cookies from Ruffles and Truffles
  • Strawberry Bundt Cake from Basic N Delicious


  • Homemade Matzo from The Foodie Army Wife
  • Mock Gefilte Fish from Fast Food to Fresh Food


  • Apple and Cranberry Charoset from The Little Ferraro Kitchen
  • Flourless Chocolate Torte from Girl in the Little Red Kitchen
  • Moroccan Haroset from MarocMama
  • Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog 

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 6:00 pm CST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos. 

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