We combined house-smoked salmon, lemongrass catfish, Peruvian peppers and piquillo peppers 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, or even as a sandwich or wrap.
four 4oz fish cakes in each package; store in freezer
Also delicious with our Bavarian Mustard and Cherry Tequila Hot Sauce
Ingredients: lemongrass catfish (sweet soy sauce extra virgin olive oil, sambal sriracha, ponzu sauce, gochujang, habanero powder, serrano pepper, ginger, garlic, lemongrass, scallion, lime, red chili pepper), salmon, sweet potato, scallions, eggs, lime, cilantro, mayonnaise (Pasteurized Milk, Cultures, Salt And Enzymes, Mayonnaise (Soybean Oil, Water, Corn Syrup, Egg Yolks, Distilled And Cider Vinegar, Mustard Seed, Calcium Disodium), Dijon mustard, ginger powder, chili sauce, peruviana peppers, piquillo peppers, cayenne, garlic , fermented lemon & Ginger, butter, paprika
Contains eggs, wheat, and dairy
Cooking Instructions:
- 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 Salmon Cakes until warm through and golden brown on the bottom. Carefully turn each Salmon Cake to brown the other side. (About 4-5 minutes each side.)
- Remove Salmon 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.