Restaurant worthy, family friendly!
Fish Cakes
- 8 ounces Open Acres Alaskan salmon
- 8 ounces Open Acres cod or pollock
- 2 tablespoons Our Family canola oil, divided
- 1 teaspoon minced garlic
- 1/2 teaspoon Our Family dried dill
- 1 Our Family egg
- 2/3 cup Open Acres potato, slightly mashed
- Dash Our Family black pepper
- Preheat oven to 350º F. In a foil pouch, lightly coat fish with 1 tablespoon canola oil and season with garlic and dill. Tightly close foil and bake or steam for 10 minutes or until fish flakes. To cook over the stove, heat 1 tablespoon of oil in a skillet. Add fish fillets and cook until the fish flakes and reaches 145º F.
- Flake fish into bite size chunks and combine with egg, mashed potatoes, and a dash of pepper. Gently stir until evenly mixed. Using a 1/3 cup measuring spoon, shape into patties, and gently press to flatten. Freeze patties for 10 to 15 minutes. While patties freeze, prepare vegetable side dish of choice such as a green salad/slaw or roasted broccoli.
- Heat 1 tablespoon oil in a frying pan. Once the oil is hot, add the patties. Fry for 1 minute on each side, until golden brown. Transfer patties to a baking sheet and bake for 5 to 7 minutes or until warmed through.
- Plate with veggies of choice and garnish with lemon wedge and sauce of choice.
