House-made fish cakes blending Smoked Atlantic Salmon, scallions, sweet potatoes, and more, before coating them in Indy's own Broad Ripple Chips.
Gently pan fry (we like using Leaf Lard) to 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 a dash of Pup + Pepper hot sauce.
Each package contains four 2oz fish cakes -- fully assembled and ready to cook & serve (see easy instructions below).
Ingredients: smoked salmon, sweet potato, Panko bread crumbs, Broad Ripple Chips, scallions, eggs, fresh oranges, mayonnaise, parsley, dijon mustard, paprika, hot sauce, ramp salt, honey.
Contains: Eggs and Gluten
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.