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 with salt and pepper, if desired. 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 (12-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, if desired; serve corn with remaining butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
536
|
192
|
728
|
| Fat (g) | 34 | 9 | 43 |
| Sat. Fat (g) | 5 | 5 | 10 |
| Protein (g) | 13 | 6 | 19 |
| Carb (g) | 48 | 26 | 74 |
| Fiber (g) | 4 | 3 | 7 |
| Sodium (mg) | 1121 | 137 | 1258 |
| T. Sugs (g) | 2 | 7 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
Kid-Friendly Meal Plan
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