Fish Cakes (GF)
Convenience with quality
- Made to a Gluten-free recipe
- Hand mixed with a buttery mash
- Packed with twice as much fish as potato
Price per kg:
Generously filled with salmon and haddock - both fresh and smoked. All hand mixed with fluffy, buttery mashed potato, coated in a deliciously crispy gluten free crumb.
Remove all packaging. Carefully brush the fish cake all over with a little vegetable oil.
Place on a baking tray in a preheated oven at 230°C / Fan 210°C / Gas 8 and cook for 25 turning once half way through cooking.
Defrost in a refrigerator for 24 hours.
Remove all packaging . Heat 2 tbsp oil in a frying pan over a medium heat.
Fry the fish cakes for 6-8 minutes, turning occasionally, until golden brown.
Cooking appliances vary in performance, these are guidelines only. Ensure the product is piping hot throughout.
Do not reheat once cooked