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