To cook from frozen: Remove the fishcakes from the tray and place on a preheated baking tray in the middle of a preheated oven. Use these instructions as a guide as all cooking appliances vary. Fan oven: 200°C for 15- 20 mins depending on your oven. Check fishcakes are piping hot before serving. Test it by inserting a knife blade into the centre of the fish cake and touching your lower lip with the end of the blade to ensure it is piping hot. If not cook longer
Smoked Haddock, Salmon, Hake and Parsley Fish Cakes (GF, E, D)
This handmade fishcake is an essential dish to have handy in the freezer. Served with our chunky potato wedges, leaves, lemon mayonnaise and a wedge of lemon – deliciousness! The fishcakes come already coated in Ghee and extra virgin olive oil so can be baked or shallow fried.
2 x 70g fishcakes make a portion serving 1
£5.00
Ingredients: Fresh Norwegian Trout, Rooster Potatoes, Hake, Doves gluten free Plain Flour, Gluten free Panko Bread Crumbs (Rice Flour, Water, Dextrose Monohydrate, Vegetable Fibre, Salt (contains E535 anticaking agent), Glycerol Monostearate (E471 Processing Aid), Caramelised Sugar Syrup, Paprika Extract), Leeks, Eggs, Lemons, MILK, Butter (MILK), Fresh Dill, Maldon Sea Salt, Black Peppercorns.
Allergens Key
GF – gluten free, D – contains milk and dairy, E – contains egg, N – contains nuts, VG – vegan, V – vegetarian, C – contains celery, S – shellfish, F – fish, M – mustard, G – cereals containing gluten, P – contains peanuts, SS – contains sesame seeds, SD – contains sulphur dioxide CR – crustaceans, SO – soy, SU – contains Sulphites, NI - contains nitrates