Fish and potato cakes with dill crème
Fish and potato cakes with dill crème

Fish and potato cakes with dill crème

Fish and potato cakes with dill crème

It is a dinner time fact that all will devour anything coated in golden and crisp panko crumbs at the dinner table. These crunchy bundles are filled with a flavour-packed mix of salmon, Humpty Doo barramundi and steamed potatoes with chopped dill, spring onions, capers and lemon.

To Serve

Our fish cakes are great friends with anything green and crunchy, tossed in a zingy salad dressing. 

Ingredients

fish cakes (87%) (potato (56%), fish (26%) (salmon, barramundi), breadcrumbs (wheat flour, salt, yeast, dextrose, water), free range eggs, lemon juice, spring onion, capers (capers, salt), Dijon mustard (sulphites), plain flour (wheat), fresh dill, fresh parsley, salt, lemon zest, white pepper, thyme, parsley, garlic powder, black pepper. Dill cream (13%) (sour cream (pasteurised cream (milk), cultures), fresh dill, creme fraiche (pasteurised cream (milk), cultures), Dijon mustard (sulphites), garlic, lemon zest, salt)

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 220g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1250 kJ 568 kJ
PROTEIN 8.1 g 3.7 g
FAT (TOTAL) 15.2 g 6.9 g
-SATURATED 9.2 g 4.2 g
CARBOHYDRATE 30.1 g 13.7 g
-SUGARS 2.6 g 1.2 g
SODIUM 1120 mg 509 mg

Allergens

Does contain: eggs, fish, gluten, milk, sulphites, wheat

May contain: crustaceans, lupin, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

440g- 4 potato and fish cakes with sauce.

To Cook

prep level
Some Prep

DEFROSTED: Heat oil (about 5mm deep) in a frying pan. Pan fry the fish cakes over medium heat for approximately 3-4 minutes each side until golden brown and heated through then drain on paper towel. FROZEN: AIRFRYER: Place sachet of dill creme in cold water. Place fish and potato cakes in the air fryer and spray with oil at 180 C for approximately 20 minutes or until golden brown and heated through. Place the cooked fish and potato cakes on some paper towel to remove excess oil before serving with a leafy salad and the dill creme. Air Fryers vary, please adjust cooking times if necessary.