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.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
  PER 2 FISHCAKE SERVE
ENERGY 2000kj
PROTEIN 40g
FAT TOTAL 16g
- SATURATED 4.2g
CARBS 40g
- SUGARS 3g
SODIUM 799mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Suitable for freezing.

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.

Serve with a baby spinach and rocket salad and tartare sauce, with some lemon wedges for squeezing.