We made these seafood patties by rough chopping our smoked baby octopus to blend with 'Nduja, Old Bay seasoning, ramp salt, and more. With a crust of local Broad Ripple Kettle Chips, they're fully assembled and serve up in minutes with the easy cooking instructions below.
Ideal for a hearty appetizer or dinner entree. Serve as a sandwich, too. We like topping 'em with our Bavarian Mustard or Cherry Tequila Hot Sauce.
Fully assembled -- simply thaw and follow the cooking instructions below.
Four 4 oz cakes in each package. Store in freezer.
Cooking Instructions:
- Remove fish cakes from the freezer and their packaging. Allow to thaw.
- 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, hot sauce, or a lemon wedge.
Ingredients: Smoked octopus (Baby Octopus, Butter, Brine (Water, Lemon, Shallot, Thyme, Black Peppercorn, Salt)), nduja (Pork, Spices (Hot Calabrian Pepper Powder, Paprika), Salt, Dextrose, Celery Powder, Lactic Acid Starter Culture), broad ripple chips (Russet Potatoes, Canola Oil, Sea Salt), eggs, old bay, mayo, ramp salt, parsley, honey, rice panko.
Contains eggs, wheat, soy