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