We like a 50/50 mix of salmon and mashed potato in our fishcakes. We steam the salmon, mash the potatoes and mix them together with lemon zest, finely chopped capers, parlsey and spring onions, then coat in flour, beaten free-range eggs and panko breadcrumbs. 
Salmon, potato, spring onion, capers, parsley, lemon zest, salt, flour, egg, panko breadcrumbs.
CONTAINS:
Gluten, Fish, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G RAWPER AVG FISHCAKE
ENERGY641.7kj982KJ
PROTEIN12.8g19.6g
FAT TOTAL5.3g8g
- SATURATED1.4g2.1g
CARBS12.8g19.5g
- SUGARS0.7g1.1g
SODIUM260.7mg399mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with a baby spinach and rocket salad and tartare sauce, with some lemon wedges for squeezing.

Warning: while every every has been made to ensure the salmon is bone and scale free, some may remain.

TO COOK:  heat oil (about 5mm deep) in a frying pan and fry on a medium heat for about 3-4 minutes (from defrosted) to 5-6 minutes (from frozen) each side, turning carefully - they’re delicate! -  until golden brown and heated through.

DEFROST INFORMATION: defrost overnight in the fridge or cook from frozen.