Products used in this recipe
Mahi Fish Cakes
Yield: 16 Servings (3 oz.)
Yield: 16 Servings (3 oz.)
Delicious, savory fish cakes featuring NEW Simplot RoastWorks® Flame-Roasted Pineapple & Pepper Blend. A summertime favorite!
Fish Cakes
| Ingredient | Weight | Measure |
|---|---|---|
| Mahi Mahi, cooked, flaked | 4 cups | |
| Mayonnaise | 1 cup | |
| Old Bay Seasoning | 1 Tbsp. | |
| Lemon Juice | 1 fl. oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb | 1 cup | |
| Panko Bread Crumbs | 4 oz. | |
| Parsley, fresh, chopped | 2 Tbsp. |
Mustard Sauce
| Ingredient | Weight | Measure |
|---|---|---|
| Mayonnaise | ¾ cup | |
| Dijon Mustard | ¼ cup | |
| Lemon Juice | 1/2 fl. oz. | |
| Paprika | 1 tsp. |
Preparation Instructions:
- Step 1
- In a large bowl, gently combine the fish, mayonnaise, Old Bay seasoning, and lemon juice. Add in pineapple salsa and gently mix. Fold in panko and parsley. Using a #16 scoop, form into 2.5 oz. cakes. Flatten slightly. Reserve under refrigeration until service.
- Step 2
- Whisk the mayonnaise, Dijon, lemon juice and paprika together. Reserve for service.
- Step 3
- For service, in a large skillet over medium heat, add enough oil to coat the pan. Place cakes evenly in the pan and cook until golden brown. Flip and cook other side, until golden brown and heated through. For each cake, smear 1/2 oz. mustard sauce on a plate. Top with a fish cake and 1/2 oz. additional Roasted Pineapple Salsa.
