Rich fish cakes featuring our Hot-Smoked Salmon and tuna with a Thai green curry blend of piri piri peppers, lemon grass, coconut milk, Keffir lemon peel and more...finished with a mix of Panko and crushed Broad Ripple Kettle Chips
Fully assembled, these salmon cakes are ready to simply pan fry and serve — follow the easy instructions below to serve as an appetizer or entrée, or even as a sandwich or wrap with crispy Jowl Bacon
Four 4oz fish cakes in each package. Store in freezer.
Cooking Instructions:
- Remove fish cakes from freezer and packaging. Thaw completely.
- Pour about 1/2 inch of the high-heat oil of your choice into a sauce pan and warm over medium heat. (High-heat oils -- like canola, vegetable, sunflower, safflower, soybean, and more -- have a higher smoking point than extra virgin olive oil or butter.)
- Once the oil is hot, sauté the fish cakes until warm through and golden brown on the bottom. Carefully turn each fish cake to brown the other side. (About 4-5 minutes each side.)
- Remove fish cakes from the pan and place on a paper towel. Let rest 2-3 minutes before serving. We especially enjoy condiments like St. Elmo Remoulade our Bavarian Mustard, remoulade, or a lemon wedge.
Ingredients: smoked salmon, wild tuna, wild parsley, thyme, sea salt, piri piri peppers, shallots, lemon, cane sugar, garlic, carrots, oranges, soybean oil, paprika, black pepper, chili powder, ginger, parsley, thyme, basil, oregano, red pepper, tomato paste, vegetable broth, coconut milk, lemon grass, shallot, turmeric, coriander, starch, chick peas, curry powder, bay leaf, kaffir lime peel, eggs, and panko bread crumbs, Broad Ripple kettle chips (Russet potatoes, canola oil, sea salt)
Contains: soy, dairy, coconut milk.