31.12.69

1 loaf (22 ounces) frozen

       gefilte fish or 1 jar 

      (24 ounces), drained

1/2 cup diced red bell pepper

1 small red onion, diced

2 celery stalks, diced

1  1/2 cups light mayonnaise

4 tablespoons chopped fresh dill

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground 

black pepper

1 egg

1 cup coarsely crushed matzah

Canola oil for frying

Juice of 1 lemon

4 tablespoons prepared horseradish 

In a large bowl, combine gefilte fish (defrost if using frozen fish), bell pepper, onion, celery, 1/2 cup mayonnaise, dill, salt, pepper, egg and matzah; stir well to combine. Using slightly wet hands, scoop 1/4 cup of mixture and form into patties, repeating until all mixture has been used. Place on a sheet pan and refrigerate for 30 minutes before frying.

Source: The Jewish Journal of Greater L.A.