Herbed Fish Cakes
Corn on the Cob and Buttery Peas
Ingredients
- 1 (10-count) pkg frozen Parmesan-crusted fish fillets
- 1 (24-oz) pkg refrigerated sour cream and chive mashed potatoes
- 2 Tbsp chopped fresh dill
- 1 cup panko breadcrumbs
- 8 Tbsp olive oil, divided
Instructions
- Cook fish according to package directions; flake into pieces and let cool slightly.
- Combine fish, potatoes, and dill in a large bowl; season lightly with salt and pepper. Shape mixture into 12 patties and dredge in breadcrumbs to coat.
- Cook patties, in batches, in 4 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat until browned and crisp.
Side Dish Ingredients
- 1 (6-count) pkg frozen mini ears corn on the cob
- 1 (15-oz) pkg frozen peas
- 4 Tbsp butter, divided
Side Dish Instructions
- Prepare corn and peas according to package directions. Toss peas with 1 Tbsp butter.
- Season corn and peas with salt and pepper to taste; serve corn with remaining butter.
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