We blended house-smoked salmon and trout with our basil pesto and scallions before coating these seafood cakes in crushed Broad Ripple Kettle Chips.
Fully assembled -- just thaw and follow the easy cooking instructions below. Serve as an appetizer or entrée, with our Bavarian Mustard and Cherry Tequila Hot Sauce or even as a sandwich or wrap.
Four 4oz fish cakes in each package; store in freezer.
Ingredients: smoked salmon, smoked trout chickpeas, sweet potato, panko bread crumbs, broad ripple potato chips (russet potatoes, canola oil, sea salt), eggs, celery, lemon, garlic, scallions, basil, parsley, dill, cilantro, arugula, parmesan, pistachios, yellow sweet drop peppers, mayonnaise, Dijon mustard, extra virgin olive oil, hot sauce, smoked paprika, onion, salt, pepper.
Contains eggs, wheat, tree nuts, and dairy.
Cooking Instructions:
- Remove fish cakes from the freezer and allow to thaw.
- 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 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.
- Serve as you like -- we especially enjoy condiments like our Bavarian Mustard, remoulade, or lemon wedge.