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
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.
Smoked haddock (FISH) (25%) [haddock, salt, colours (turmeric, annatto)], potato, coating (17%) [water, rice flour, gram flour, potato starch, maize flour, salt, maize starch, thickening agent (xanthan gum), dextrose], haddock (FISH) (13%), salmon (FISH) (12%), spring onions, butter (MILK), salt, lemon juice concentrate, parsley, white pepper.