A delicous twist to this Fish Cake which will make your mouth water. Delicate Thai spices added to prime Salmon creates the perfect flavour combination.
This fishcake was awarded a Great Taste 2016 1-star Award
Pack size: 2 x 115g (230g)
Remove all packaging.
Oven Bake: Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins.
To maximise flavour we recommend that when oven baking from frozen, the fish cakes are first shallow fried in a little oil for one minute each side before placing in the oven.
Cooking times may vary according to oven type, ensure food is piping hot before serving.
Potato (45%), Salmon (40%) (Fish), Natural Breadcrumbs (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine ], Salt, Yeast), Spring Onion, Lime Zest, Thai Red Curry Paste (1.8%) (Dried Red Chilli, Garlic, Lemongrass, Salt, Shallot, Galangal, Shrimp Paste (Crustacean), Kaffir Lime Peel, Pepper), Fresh Coriander, Lemon Grass.
|per 100g (as sold)||per Fish Cake|
|of which Saturates||0.9||1.0|
|of which sugars||0.7||0.8|
Store at -18°C or below and consume within 3 months of purchase. Do not refreeze this product once defrosted.
Keep refrigerated +5°C or below. Suitable for home freezing - freeze as soon as possible after purchase, store at -18°C or below and use within one month.
For allergens, including cereals containing gluten, see ingredients in bold.
Although every care has been taken to remove bones, some small ones may remain.
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