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Fish & Seafood

Crispy Fish Cakes with Cranberry Relish
1/2 cup Nature's Place Organic cranberry juice cocktail (Relish)
1/2 cup Nature's Place All Natural dried cranberries (Relish)
1/2 cup Inspirations Cranberry Apple chutney (Relish)
1 tablespoon Inspirations cranberry mustard (Relish)
1 tablespoon lemon juice, fresh (Relish)
1/4 teaspoon fresh ground black pepper (Relish)
1 tablespoon Nature's Place Organic Sweet relish (Relish)
2 tablespoons chopped Nature's Place Organic chives (Relish)
1 tablespoon chopped shallot (Relish)
1 1/2 lbs yukon gold potatoes, peeled and cut into 1/2-inch chunks (Fish Cakes)
1/4 teaspoon salt (Fish Cakes)
1/4 teaspoon freshly ground black pepper (Fish Cakes)
2 teaspoons Inspirations Fisherman's Wharf dry rub (Fish Cakes)
1 lb flounder fillets (Fish Cakes)
1/2 cup finely chopped Nature's Place Organic chives (Fish Cakes)
3 tablespoons finely chopped Nature's Place Organic italian parsley (Fish Cakes)
1 each egg, lightly beaten (Fish Cakes)
1 tablespoon vegetable oil, divided (Fish Cakes)
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Crispy Fish Cakes with Cranberry Relish

Crispy Fish Cakes with Cranberry Relish

Crispy Fish Cakes with Cranberry Relish
  • Servings:Serves 4
  • Prep Time:45 minutes
  • Cook Time:64 minutes
1. Prepare the cranberry relish. In a small saucepan, combine cranberry juice and dried cranberries and bring to a simmer over medium-high heat. Remove from heat and let cranberries plump for 10 minutes. While cranberries soak, in a medium bowl stir together chutney, mustard, lemon juice, and pepper until smooth. Stir in relish, chives, and shallot. Drain plumped berries and discard any remaining liquid. Add berries to mixture, stir to combine, and refrigerate until ready to serve.
2. Prepare the fish cakes. Bring 2 inches of water in a large pot to a boil (use less water if you have a collapsible steamer, the water shouldn't touch the steamer bottom). Place the potatoes in a steamer insert, cover, and steam until the potatoes are very soft, about 10 minutes. Drain potatoes, transferto a large bowl, and mash coarsely with salt, pepper, and rub.
3. Arrange fish fillets on the steamer and steam until the fish flakes easily with a fork, about 10 minutes. Remove steamer from pot and let fish cool slightly. When cool enough to handle, break the fish into coarse pieces. Stir into mashed potatoes with chives, parsley, and egg and mix gently to combine. Shape the mixture into 8 patties, each about 1/2- inch thick.
4. Heat 1/2 Tbsp. of the oil in a large nonstick skillet over medium heat. Add 4 patties to the pan and cook until lightly browned on both sides and heated through, about 6 minutes per side. Transfer to a serving plate. Add remaining 1/2 Tbsp. oil and cook remaining 4 patties. Serve fish cakes warm with cranberry relish in a bowl on the side.
Source: Hannaford fresh Magazine, September - October 2011