Let the good-eating times roll! This Cajun-inspired baby greens salad with mackerel fish cakes will take you off the ordinary path. Great for lunch…
Ingredients
- 3 cans King Oscar Mackerel in Olive Oil, drained, oil reserved for salad
- 1/4 cup sliced scallions, 1 tbs reserved
- 1/4 cup fat-free mayonnaise
- 1 egg, beaten
- 1 cup panko or dry breadcrumbs (1/2 cup reserved for dredging)
- 1 tsp Cajun seasoning blend
- 2 tsp Dijon mustard
- 3 tbsp canola or other cooking oil
Salad
- Mixed baby greens or other salad lettuces as desired for 4 servings
Dressing
- 1 cup plain yogurt
- Zest and juice from one lemon
- 1 tsp Cajun seasoning blend
- 1 tsp salt
- Pepper to taste
- Oil reserved from drained mackerel
- 1-2 tbsp olive oil, to taste
Here's what you do...
- 1 For fish cakes, combine all ingredients except cooking oil in a medium mixing bowl.
- 2 Divide fish mixture into 8 equal portions and shape each portion into a patty about 1/2” thick and 2” wide.
- 3 Dredge each patty in panko.
- 4 Heat cooking oil in a large non-stick skillet over medium heat.
- 5 Place 4 patties at a time in pan. Cook 3 minutes on each side or until browned and heated through. Repeat with remaining patties.
- 6 For dressing, whisk ingredients in a small bowl until combined. Use reserved mackerel oil from can to thin dressing as desired.
- 7 Assemble desired salad greens and divide into 4 individual serving plates or bowls.
- 8 Top each salad serving with 2 fish cakes. Drizzle with yogurt dressing and sprinkle with a chopped scallions.
- 9 Serves immediately.