House-made fish cakes blending Smoked Atlantic Salmon, scallions, local Apricot Sun Zaatar spice, red potatoes, sweet potatoes, and Indy's own Broad Ripple Chips
Each package contains four 4oz fish cakes -- fully assembled and ready to cook & serve (see easy instructions below).
Serve as an appetizer, as an entrée paired with a summer green salad, and as a sandwich or wrap. Also delicious with our Batali pickled onions and local Gavi hot chili sauce.
Ingredients: nutty zaatar smoked salmon (salmon, extra virgin olive oil, thyme, sumac, spices, almonds, brazil nuts, sesame, salt), red potato, sweet potato, Panko bread crumbs, scallions, eggs, lemon, parsley, mayonnaise, dijon, hot zaatar (red pepper flakes), mint, garlic, Broad Ripple potato chips, sundried tomatoes.
Contains: Eggs , fish, wheat, and tree nuts.
Cooking Instructions:
- Store fish cakes in freezer and thaw before preparing.
- Pour about a 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 Fish Cakes until warmed 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.