A wonderful addition to your Chanukah repertoire, but great all year long. Perfect to be made ahead and served hot or at room temperature. Tons of Mexican flavor run through the fish and the dipping sauce is the added bonus.
Mexican Fish Cakes
Servings
10 Servings
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
- 3 green onions chopped
- 4 tablespoons canola oil for frying
Instructions
- 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.
- Serve with a Cumin Garlic Dip or Chipotle Mayo (recipes in the Best of Mexican Kosher Cooking)
i changed this recipe to 2 rolls, 1 T dried cilantro,4 scallions in addition to the sundried tomatoes,salt, pepper. i omitted the eggs.(fish already has eggs in it and if u put in so many eggs you need matza meal or something to bind) then i BAKED the paddies till they were golden brown 25-30 min. hope this is helpful to someone.
This looked like an interesting recipe, so I tried it. Not only does it create a mess (frying, etc.), the taste was really disappointing. Not going to make it again.
What is a safe substitute for the sundried tomat, please…?
Hello.. can I use frozen mackerel and mash it up ? Will this work ?
There was a typo, just three.
Is there a typo on the amount of eggs? 3 eggs beaten appears twice…does that mean 6 eggs?