Fish Cakes (GF)
Convenience with quality
- Hand mixed with a buttery mash
- Contains twice as much fish as potato
Price per kg:
Crammed with salmon and fresh and smoked haddock, all hand mixed with a little fluffy, buttery mash. Now with an improved crispy gluten-free crumb.
Our fish is caught wild in the cold waters of the North East Atlantic, and landed just 50 miles from us at Peterhead, Europe's premier white fish port.
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.