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1
Combine all of the ingredients in a medium bowl and stir until fully incorporated.
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2
Cover and refrigerate until ready to use.
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3
Heat the oven to 200 degrees F and arrange a rack in the middle.
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4
Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses.
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5
Add about a third of the fish and pulse 5 times until most of the large pieces are slightly chopped.
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6
Add another third of the fish, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks.
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7
(Do not overprocess, as it will lead to tough, dry cakes.)
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8
Transfer the mixture to a large bowl and stir in the matzo until thoroughly combined.
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9
Divide evenly into 8 (3-inch) patties about 1/2 inch thick (they will be about 1/3 to 1/2 cup each).
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10
Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat until shimmering, about 3 minutes.
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11
Place 4 cakes in the pan and cook until browned and crispy on one side, about 5 to 7 minutes.
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12
Flip and brown on the other side, about 5 to 7 minutes more.
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13
Remove the cakes to a baking sheet and place in the oven to keep warm.
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14
Add the remaining tablespoon of oil to the pan; once its hot, place the remaining 4 cakes in the pan and cook until browned and crispy on both sides, as before.
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15
Serve immediately with the tartar sauce.
