In order to bring you the best organic produce, some ingredients may differ from those depicted.
Maine fish cakes with fried eggs and tomato
Gluten-Free, Dairy-Free, Soy-Free, Diabetes-Friendly
2 Servings, 480 Calories/Serving
Great for a lazy brunch or easy dinner, our version of classic New England fish cakes will transport you to a waterside deck.
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
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
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.
Wash produce before use
Make the fish cake batter
- 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.
Cook the fish cakes
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.
- Measure the onion.
- Strip the parsley leaves.
- Top the fish cakes with tomato slices.
- Garnish with the parsley.