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

We don't add preservatives or additives to our meals - we cook with real ingredients, just like you would at home. We do occasionally use kitchen pantry staples that include some additives. For example, tomato sauce contains acetic and critic acid.

fish cakes (87%) (potato (35%), fish (35%) (salmon, barramundi, ocean trout, tuna, ling, monkfish, prawns (crustaceans), mussels (molluscs), breadcrumbs (wheat flour, salt, yeast, dextrose, water), free range eggs, plain flour (wheat), lemon juice, spring onion, capers (capers, salt), Dijon mustard (sulphites), fresh dill, parsley, salt, lemon zest, white pepper, 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)

Nutritional Info

Serving Size: 220g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1887 kJ 858 kJ
PROTEIN 28.9 g 13.1 g
FAT (TOTAL) 24.4 g 11.1 g
-SATURATED 11.3 g 5.1 g
CARBOHYDRATE 26.7 g 12.1 g
-SUGARS 2.4 g 1.1 g
SODIUM 1164 mg 529 mg

Allergens

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

May contain: lupin, 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. Air fry fish and potato cakes at 180 C for approximately 20 minutes or until golden brown and heated through.

4.7
Rated 4.7 out of 5 stars
Based on 22 reviews
Total 5 star reviews: 15 Total 4 star reviews: 7 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
22 reviews
  • Scott Q.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    16 seconds ago
    One cake is potato the other fish

    Really delicious I was surprised when there was two different ingredients in 1/2 of the cakes. Both very delicious would get again

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  • Louise C.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    3 days ago
    fish cake

    delicious and easy to repair

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  • Jo-Anne W.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    4 days ago
    Fish cakes

    Very nice & tasty.

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  • Agnes S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    6 days ago
    Fish and potato cakes

    So easy to cook. The taste and quality of the product is superb!

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  • Annele S.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    2 weeks ago
    Loved this!

    One of our favourites!

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