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Mexican Fish Cakes

Mexican Fish Cakes

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A wonderful addition to your Chanukah repertoire, but great all year long.

  • 1 20-ounce frozen gefilte fish roll, defrosted
  • 4 sundried tomatoes that have been soaked for an hour in warm water, drained, squeezed dry, and minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh cilantro, chopped
  • 4 large cloves garlic, minced
  • 3 eggs, beaten
  • 5 tablespoons flour
  • 3 green onions, chopped
  • 4 tablespoons canola oil for frying

Defrost fish roll and mash into a smooth consistency in a large bowl. Add all ingredients to the gefilte fish mixture and mix thoroughly. Shape into patties 3 inches wide. (Thin patties cook faster and go farther, but you can make them any size you like.)

Heat oil in a large frying pan over medium-high heat. Add fish cakes and fry until brown on both sides. Remove to a platter covered with paper towel to drain excess oil. Great hot or at room temperature.

Serves: 10-12 as an appetizer

A simple, colorful addition to your Shabbat table.

  • 1 jar of store-bought salsa
  • 1 frozen gefilte fish roll, defrosted and patted dry
  • Pre-heat oven to 350.Pour salsa over the fish roll and bake for 45 minutes. Then turn on the broiler for an additional two minutes to brown the top. When broiling, remember to leave the stove door open a crack and watch the fish carefully.

    Serves: 6-8

    Shifrah Devorah Witt and Zipporah Malka Heller are mother daughter co-authors, working and cooking in Jerusalem, where they live. The Best of Mexican Kosher Cooking is their second ethnic cookbook. The Complete Asian Kosher Cookbook their first book spans Chinese, Japanese, Thai, Indian and Southeast Asian cooking.
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