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For the mayonnaise:

 1/2 cup mayonnaise (regular or light)

1 tablespoon lemon juice

1 tablespoon minced fresh parsley, plus more for garnish

1 1/2 teaspoons jarred horseradish

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon finely grated lemon zest


For the fritters:

2 tablespoons plus 1/2 cup canola oil, divided

1 medium yellow onion, chopped

1 large clove garlic clove, minced

1 cup mashed potatoes

2 eggs, beaten

2 cups cooked quinoa

1/4 cup matzo meal

2 tablespoons minced parsley

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Salad greens, for serving


To make the mayonnaise, in a medium whisk together the mayonnaise, lemon juice, parsley, horseradish, salt, pepper and all but a pinch of the lemon zest. Spoon into a small ramekin and garnish with additional parsley and the remaining lemon zest. Set aside.


To make the fritters, in a large skillet over medium-high, heat 2 tablespoons of the oil. Add the onions and saute until softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a bowl to cool slightly.


In a large bowl, use a fork to mix together the mashed potatoes and eggs. Stir in the quinoa, matzo meal, parsley, salt, pepper and the sauteed onion mixture. Return the skillet to the burner over medium high. Add the remaining 1/2 cup of oil and heat until very hot but not smoking.


One at a time, scoop the fritter mixture into balls about 2 tablespoons each. Place 4 or 5 balls in the skillet, then use a lightly oiled spatula to gently flatted them. Cook until golden brown and crisp on the bottom, about 2 minutes. Flip the fritters and cook for an additional 2 minutes, then transfer to paper towels to drain. Repeat with remaining fritters.

Arrange the greens on a platter, top with the fritters and serve with the Lemon-Horseradish Mayo. 

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