Salmon Fishcakes with Tartare Sauce

HERE'S HOW WE MAKE IT

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, parsley and spring onions, then coat in flour, beaten free-range eggs and panko breadcrumbs. Served with a sachet of house made tartare sauce.

INGREDIENTS

Potato (sulphites), salmon, tartare sauce [creme fraiche (pasteurised cream, cultures), mayonnaise (canola oil, whole egg, white vinegar, salt, sugar, Dijon mustard, flavours, herbs and spices, lemon juice, spice extract, food acid (330), color (161b)), cornichons, capers (capers, salt), lemon juice, lemon zest, tarragon, salt, black pepper], breadcrumbs (wheat flour, salt, yeast, dextrose, water), egg, plain flour, spring onion, capers (capers, salt), parsley, salt, lemon zest

ALLERGENS

CONTAINS:

Gluten, Dairy, Fish, Egg, Sulphites .

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Shellfish, Sesame, Soy.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	Small (4 fishcakes)	Large (8 fishcakes)	Tartare sauce (per 100ml)
ENERGY	3876kJ	7753kJ	1405kJ
PROTEIN	62g	123.7g	2.3g
FAT TOTAL	33.8g	67.8g	34.1g
- SATURATED	8.2g	16.5g	7.3g
CARBS	91.4g	183.1g	6.8g
- SUGARS	3.8g	7.5g	5.1g
SODIUM	1367mg	2723mg	538mg

SIZES

Small:

Four generous fishcakes and tartare sauce

Large:

Eight generous fishcakes and tartare sauce

GOES WITH

Serve with the tartare sauce that is included, a baby spinach and rocket salad, and extra lemon wedges for squeezing.

PREP, COOK AND SERVE

Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours. Product best cooked straight from frozen.

PLEASE NOTE: WHILE EVERY EFFORT HAS BEEN MADE TO ENSURE THE SALMON IS BONE AND SCALE -FREE, PLEASE BE AWARE THAT SOME REMAIN AND TO EXERCISE CAUTION.

Heat oil (about 5mm deep) in a frying pan

DEFROSTED: fry on medium heat for approximately 3-4 minutes each side until golden brown and heated through.
FROZEN: fry on medium heat for approximately 5-6 minutes each side until golden brown and heated through. Gently turn the fishcakes, they are delicate!
If they are browning too quickly, fry them till golden brown and then place on a baking tray in a 180 (FF) oven till heated through. Drain oil on some paper towel before serving with a leafy salad and tartare sauce.