Fish patties for Rosh Hashanah cook directly inside the tomato sauce, in one pot, and are ready to serve in 20 minutes. This is the Sephardic classic most families know from the holiday table, made here without the extra mess of a frying pan.

The sauce simmers for a few minutes first, before the patties go in, and from that point on there is nothing left to do but wait.

How to keep the patties from falling apart in the sauce

A fish patty is more delicate than a meat patty, so it matters not to overmix the fish mixture. Just bring the ingredients together without kneading them. Egg and breadcrumbs help the patty hold its shape, but the truly critical step is how you add them to the sauce, a sauce that only gently bubbles, not a hard rolling boil. A strong boil moves the patties around and breaks them apart, while a gentle simmer cooks them in place.

Why cook directly in the sauce instead of frying first

Many versions fry the patties in a pan before transferring them to the sauce, but that frying step adds another dish to wash and dries out the surface of the patty a little. Going straight into the gently simmering sauce skips that step entirely, and the patties absorb the flavor of the tomato and paprika as they cook instead of only picking up a crust on the outside. The result is softer and more even from edge to center.

Fish Patties for Rosh Hashanah

Fish patties for Rosh Hashanah cook directly inside the tomato sauce, in one pot, and are ready in 20 minutes.

Fish Patties for Rosh Hashanah
Servings: 4 servingsPrep time: 15 minCook time: 20 minTotal time: 35 min

Ingredients

For the patties

  • 1.3 lb / 600 g white fish fillet (cod, tilapia or sea bream), coarsely ground
  • 1 large egg
  • 1 oz / 30 g breadcrumbs (about 1/3 cup)
  • 2 cloves garlic, crushed
  • 1 handful parsley, chopped
  • salt and pepper (to taste)

For the sauce

  • 1 whole onion, finely chopped
  • 2 tbsp olive oil
  • 1.5 lb / 700 g crushed tomatoes or tomato puree
  • 1 cup / 240 ml water
  • 1 tsp sweet paprika

Instructions

  1. In a bowl, mix the ground fish with the egg, breadcrumbs, garlic, parsley, salt and pepper, and shape into flat patties.

  2. Heat the olive oil in a wide pot over medium heat and saute the onion for about 3 minutes until translucent.

  3. Add the crushed tomatoes, water and paprika, stir and bring to a gentle boil.

  4. Lower the heat so the sauce only gently bubbles, and carefully place the patties into the sauce in a single layer.

  5. Cover and cook for about 15 minutes without flipping, until the patties are firm and fully cooked through.

  6. Serve straight from the pot with the sauce.

Frequently Asked Questions

Which fish works best for these patties?
A boneless white fish like cod, tilapia or sea bream works best, since its flesh stays moist and does not fall apart easily in the sauce.

Can I freeze the patties?
Yes, you can freeze them raw before cooking or already cooked in the sauce, and thaw in the fridge overnight before reheating.

What if the sauce comes out too thick?
Add a little more hot water during cooking until it reaches the consistency you want.

Can I make this without egg?
Yes, you can substitute a tablespoon of tahini or a little potato starch, but the result will be slightly less cohesive than the egg version.