By Arielle Weg-Zager
While most people associate Passover food with matzo ball soup and brisket, I always think about my mom’s salmon patties. During the eight-day holiday of Passover, many people follow the custom of avoiding all bread and other leavened grains and some choose to avoid other foods like rice, legumes, and corn. I have the added difficulty of being a pescetarian, so my usual tofu, beans, and plant-based proteins are out of the mix. It can be difficult to eat Passover meals all week, but family recipes, like my mom’s famous salmon patties, help me power through what can be a daunting week to meal plan.
My mom’s salmon patties originally came from my grandmother, who would fry up the small cakes made from a mixture of canned tuna, canned salmon, eggs, matzo meal, and a slew of other holiday-friendly ingredients. My mom continued the tradition, but as I got older and became more comfortable in the kitchen myself, we began to experiment with different variations of the recipe. While the classic version is delicious (and very cost-effective), we found using fresh salmon and some vegetables in the mixture creates a flavor and texture I prefer. Her updated version incorporates red bell pepper and onion, and the patties are pan-fried to a delicious crisp—the ultimate Passover food.
These Passover Salmon Patties with Dill Sauce are inspired by the recipe my mom makes for me every year. Even after cooking up a major meal of Passover food for the first two nights (which traditionally are the largest meals of the holiday) she always sets aside time to make a double (or triple) batch of these to send home with me. I wouldn’t be able to get through the Passover week without them.
While you can easily snack on these patties hot straight from the pan or even cold from the fridge, there are so many other ways to enjoy these crispy cakes. My mom always eats the salmon patties chilled with a side of ketchup, but I like mine warm and in a big salad for lunch. I also love that this version includes a bright and tangy dill sauce that pairs beautifully with the salmon patties but would also work drizzled on grilled or pan-fried salmon. This year, I’m going to thin out the dill sauce with a little extra lemon juice and olive oil and turn it into a salad dressing.
While every family has their own traditions and customs when it comes to Passover, here are some of my other favorites when it comes to Passover food to enjoy throughout the week that may inspire you this holiday.
Matzo Pancakes with Berries and Honey
Another one of my mom’s Passover mainstays is her Passover pancakes, which she endearingly calls bubalehs. These bread-free pancakes use eggs to bind crushed-up matzo sheets, a touch of sugar, and all the toppings you could ever want into a family-friendly breakfast you’ll actually look forward to. She likes hers with chocolate chips and a drizzle of honey, but I love to add blueberries to mine.
Get the recipe: Matzo Pancakes with Berries and Honey
Passover Veggie Lasagna
A Passover lasagna is the number one dinner meal I make every time the holiday comes around. The matzo sheets melt into the bake so beautifully, that you won’t even remember they’re not noodles. This is a great recipe to get started, but I’ll often swap in cottage cheese for a little extra protein (and Passover-certified ricotta can sometimes be hard to find) and I use whatever veggies I’m in the mood for—like spinach, mushrooms, and broccoli. It’s a crowd-pleasing dish I look forward to every year.
Get the recipe: Passover Veggie Lasagna
Artichoke Matzo Kugel
While a sweet kugel is a staple on the table for many families as a delicious side dish, I love a kugel that does it all and can work as a main course all week. This version is reminiscent of my favorite dip, using artichoke hearts, spinach, cottage cheese, and mozzarella for that ooey-gooey-cheesy bite I want with the extra boost of protein from the cottage cheese and veggies. Serve it alongside a fresh salad for a perfect Passover-friendly lunch.
Get the recipe: Artichoke Matzo Kugel
Almond Olive Oil Cake
My go-to dessert on Passover is an almond flour olive oil cake. It’s dairy-free, which is great for anyone wanting to keep strictly kosher and avoid mixing dairy and meat products, and it also leans on almond flour instead of wheat flour as the main ingredient. This is a great starter recipe, but I’ve tweaked mine over the years to work for my tastes.
Get the recipe: Almond Olive Oil Cake
Quinoa Bowl with Roasted Veggies and Feta
We don’t eat rice on Passover in my family, but we do eat quinoa and it’s my saving grace. I’ll usually make a big batch of roasted veggie quinoa for the week and pair it with salmon fillets for dinner. It’s a great way to use up the odds and ends I have left over from the beginning of the week, but also just as good when I select my favorite veggies.
Get the recipe: Quinoa Bowl with Roasted Veggies and Feta
Arielle Weg is the digital editor of SavoryOnline and has been writing about food, nutrition, and health for over 7 years. She collects cookbooks and loves nothing more than cooking elaborate meals for her friends or exploring the local restaurant scene.