Crispy, golden seafood cakes served alongside a medley of oven-roasted seasonal vegetables. A balanced and flavorful dish that combines coastal charm with rustic, gourmet appeal.
Seafood Cakes with Roasted Vegetables
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4
Prep Time
5 minutes
Cook Time
18-20 minutes
This recipe is perfect for weeknight dinners when you want something wholesome yet indulgent, or for weekend gatherings when presentation and flavor both matter.
Author:Sealand Quality Foods
Ingredients
-
8 pieces of Sealand Lobster Seafood Cakes, unpacked
-
Lemon wedges to serve
- 1/2 cup quinoa
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1 cup water or stock
- 1 butternut squash, peeled and cut up into 1 inch chunks
- 1 red onions, sliced
- 1 red pepper, cut into 1 inch chunks
- 1 green or yellow pepper, cut into 1 inch chunks
- 1 fennel bulb, sliced
- 1 garlic head, cut into half
- 1/2 teaspoon salt and pepper
- 2 sprigs of thyme
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 Tablespoon Apple Cider vinegar
- Salt and pepper to taste
- 1 teaspoon of honey
- 2 Tablespoons Dill, minced
- 3 tablespoons olive oil
- 1 cup Cranberries
- 2/3 cup toasted almonds
Seafood Cakes
Quinoa
Roasted Vegetables
Salad Dressing
Salad Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Remove the Sealand Lobster Seafood Cakes from the packaging and arrange them in a single layer on a baking sheet.
- Bake the cakes for 18-20 minutes, flipping them halfway on the baking sheet until they’re cooked through.
- Alternatively you can cook the cakes in the air fryer at 400 degrees F, you don’t need to preheat. Air fry the cakes for 7-8 minutes, flip them and air fry for another 6-8 minutes until golden and cooked through.
- While the cakes are cooking, make the salad.
- Start by preparing the veggies, add them all on a baking sheet, season with salt, pepper and olive oil. Toss well and roast for 28-20 minutes until softened, but not mushy.
- In the meantime, make the quinoa by sautéing it in olive oil over medium heat. Then add in the water and salt, and lower the heat to low. Cover the pot and let it cook for 15 minutes until softened.
- Make the salad dressing by whisking all ingredients in a bowl.
- To assemble the salad, add the quinoa in the plate, toss in the roasted veggies, some dressing.
- Fish with cranberries, toasted nuts, more dressing and it’s ready.
- Top with the lobster cakes, and drizzle more dressing over that.
- Serve and enjoy.
