Mexican Fish Cakes

• 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

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)