Maine fish cakes with fried eggs and tomato

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Maine fish cakes with fried eggs and tomato

Maine fish cakes with fried eggs and tomato

Gluten-Free Friendly, Dairy-Free, Soy-Free, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

30–45 Minutes

Great for a lazy brunch or easy dinner, our version of classic New England fish cakes will transport you to a waterside deck.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic russet or other white potato
  • 1 organic yellow onion
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Seafood options:
  • 10 ounces wild pollock pieces
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 3 organic eggs
  • Sunbasket fisherman’s spice blend (onion powder - granulated garlic - sweet smoked paprika)
  • 1 organic tomato
  • ½ cup ketchup

Nutrition per serving

Calories 480, Total Fat 14g (18% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 310mg (103% DV), Sodium 830mg (36% DV), Total Carb. 48g (17% DV), Fiber 6g (21% DV), Total Sugars 17g (Incl. 8g Added Sugars, 16% DV), Protein 34g
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the fish cake batter

Prep and cook instructions are identical for all seafood options.
  • Using the large holes of a box grater, coarsely grate the potato, including the skin.
  • Peel and finely chop enough onion to measure ½ cup [1 cup].
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • Pat the seafood dry with a paper towel; coarsely chop the seafood.
Crack 1 egg [2 eggs] into a large bowl. Using a fork or whisk, lightly beat until just blended. Stir in the potato, onion, scallions, seafood, fisherman’s spice blend, and half the parsley and mix until just combined. Season generously with salt and pepper.


Cook the fish cakes

In a large frying pan over medium-low heat, warm 2 to 3 teaspoons oil until hot but not smoking.
For each fish cake, scoop ¼ cup of the batter into the pan and gently press down with a spatula to form a ¼-inch-thick patty. Cook, turning once, until lightly browned and cooked through, 4 to 5 minutes per side. Transfer to a plate and cover with a clean kitchen towel to keep warm.
While the fish cakes cook, prepare the tomato and eggs.


Prep the tomato; fry the eggs

  • Cut away the core from the tomato; cut the tomato into ¼-inch-thick slices. Season with salt and pepper.
In a small [large] frying pan over medium heat, warm 1 to 2 teaspoons butter or oil until hot but not smoking. Crack the remaining eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.


Transfer the fish cakes to individual plates. Top with the tomato slices and fried eggs. Garnish with the remaining parsley and serve the ketchup on the side.
Kids Can!
  • Measure the onion.
  • Strip the parsley leaves.
  • Top the fish cakes with tomato slices.
  • Garnish with the parsley.