Thai Fish Cakes

• 1 20- ounce frozen gefilte fish roll
• 1 Cup cilantro, chopped
• 4 large cloves garlic, minced
• 3 Eggs, beaten
• 5 tablespoons flour
• 1/8-1/4 teaspoon crushed red pepper flakes
• 3 green onions, chopped
• 3 tablespoons canola oil, plus additional oil for frying

Preparation

1 Defrost fish roll and mash into a smooth consistency. In a large bowl, combine all ingredients and mix thoroughly. Shape into patties 21/2-3 inches wide.
2 Thin patties cook fster and go further, but you can make them any size you like.
3 Heat oil in a large frying pan over medium-high heat. Add fish cakes and fry until brown on both sides. Add more oil as needed.
4 Remove to a platter covered with paper towels to drain excess oil.
5 Serve hot or at room temperatur with Fish Cake Dipping Sauce.

Special instructions

Source:

The Complete Asian Kosher Cookbook