Skip to:
Happy Easter, everyone! And what better way to celebrate the end of Lent than a healthy yet delicious recipe? This Easter, you should consider preparing our fish cake recipe.
Our guide on how to cook fish cake uses Lady’s Choice Real Mayonnaise to add some creamy goodness to your dish. Not only is this fish cake packed with flavor, but it’s also good for your health. So why not give it a try?
Our guide on how to cook fish cake uses Lady’s Choice Real Mayonnaise to add some creamy goodness to your dish. Not only is this fish cake packed with flavor, but it’s also good for your health. So why not give it a try?
Tips
You can serve this dish with salad greens instead of hot rice to keep it healthy.
It’s better to slightly underbake the salmon because it will be cooked more when you fry the patties.
About the Recipe
- Nut free
- Gluten free
- Pregnancy safe
Ingredients
1
Servings
( 32 )
For the mango salsa
- 2 pcs large mangoes, diced
- 2 pcs onions, finely chopped
- 1 pc garlic clove, minced
- 1 pc jalapeño pepper, finely chopped
- 1 pc lime, juiced
- 1 pc avocado, sliced
- 1/2 pc bell pepper, diced
- 1/4 cup cilantro, finely chopped
- to taste salt
For the salmon cakes
- 1 lb wild-caught salmon
- 3 tbsp avocado oil (or more as needed, divided)
- to taste salt and pepper
- 3 pcs onions, finely chopped
- 1/2 pc red bell pepper, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 cup panko breadcrumbs
- 2 pcs large eggs, lightly beaten
- 3 tbsp Lady's Choice Real Mayonnaise
- 1 tsp Worcestershire sauce
- to serve hot rice and butter
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
Creamy Macaroni Salad
Ingredients
1
Servings
For the mango salsa
- 2 pcs large mangoes, diced
- 2 pcs onions, finely chopped
- 1 pc garlic clove, minced
- 1 pc jalapeño pepper, finely chopped
- 1 pc lime, juiced
- 1 pc avocado, sliced
- 1/2 pc bell pepper, diced
- 1/4 cup cilantro, finely chopped
- to taste salt
For the salmon cakes
- 1 lb wild-caught salmon
- 3 tbsp avocado oil (or more as needed, divided)
- to taste salt and pepper
- 3 pcs onions, finely chopped
- 1/2 pc red bell pepper, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 cup panko breadcrumbs
- 2 pcs large eggs, lightly beaten
- 3 tbsp Lady's Choice Real Mayonnaise
- 1 tsp Worcestershire sauce
- to serve hot rice and butter
Nutrition Facts
- Amount per Serving
| Title | Amount per Serving |
|---|---|
| Calories | 123.7 kcal |
| Fat | 10.38 g |
| Carbs | 2.59 g |
| Protein | 5.13 g |
Related Recipes
Related Articles
- slide 1
- slide 2
- slide 3
- slide 4
- slide 5
As seen on
- slide 1
- slide 2
- slide 3
- slide 4
- slide 5
- slide 6