We blended house-smoked salmon, catfish, and trout with our ginger, red pepper flakes, scallions, fresh herbs, and lemon before coating these fish cakes in crushed Broad Ripple Kettle Chips.
Fully assembled -- just thaw and follow the easy cooking instructions below.
Serve as an appetizer or dinner entrée or even in a sandwich or wrap. Pair with our Bavarian Mustard and Cherry Tequila Hot Sauce.
Four 4 oz fish cakes in each package; store in freezer.
Ingredients: smoked salmon, catfish, trout, sweet potato, ginger paste, honey, scallions, eggs, parsley, mayo, Dijon, paprika, hot sauce, cane sugar, lemon, lime, orange, vanilla, cardamom, cinnamon, star anise, thyme, ginger, butter, pinot grigio, Calabrian chile powder, red pepper flakes.
Contains eggs, wheat, tree nuts, and dairy.
Cooking Instructions:
- Remove fish cakes from the freezer and allow to thaw. Remove from packaging.
- 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 fish cakes until warm through and golden brown on the bottom. Carefully turn each fish cake to brown the other side. (Around 4-5 minutes each side, but exact timing depends on how cold the fish cakes are going into the pan.)
- Remove fish cakes from the pan and place on a paper towel. Let rest 2-3 minutes before serving.
- Optional: we especially enjoy pairing 'em with condiments like our Bavarian Mustard, remoulade, or a lemon wedge.