In a large bowl, whisk together tahini paste, olive oil, lemon juice, kosher salt and black pepper.

Then add red cabbage and stir to combine.

Refrigerate until ready to serve. You’ll have more than enough for the sliders, serve extra on the side!

Heat a large sauté pan over medium heat. Add one tablespoon olive oil.

Add onion with a pinch of salt and sauté for four to five minutes, until soft and translucent, stirring periodically. Add garlic and sauté for one minute more. Lower heat if they start to burn. Remove onions and garlic and set aside to cool.

In a large bowl, mash together gefilte fish, then add one cup panko, egg, parsley, cumin, kosher salt, black pepper and onion and garlic mixture and mix until combined.

Form into five to six round balls (make them the size of your buns) and flatten into patties.

Place remaining panko in a shallow bowl and use to coat patties on all sides.

Heat 1/8 inch olive oil over medium high heat in a large nonstick sauté pan until hot. Set aside a cooling rack. Fry a few at a time (don’t overcrowd pan) two to three minutes per side until golden brown. Drain briefly on paper towels and cool slightly on cooling racks.

Serve fish sliders on buns topped with tahini slaw and avocado slices.