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.

4.6
Rated 4.6 out of 5 stars
Based on 14 reviews
Total 5 star reviews: 9 Total 4 star reviews: 5 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
14 reviews
  • Jeanie O.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    13 seconds ago
    Couldn't get enough!

    We made this delicious fish cake meal last for three meals and wished we had more. The dill creme is an excellent complement for the fish cakes.

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  • Diane G.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    4 weeks ago
    LOved these i have been happy with all the dishes i have hade from you as i am a new customer

    sorry i sent my review in the worng place my only comment on this dish would be that as i have defrosted my fish cakes they end to be very soft and i have to be careful cooking them so they do not break up

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  • Sylvia B.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 month ago
    Delicious

    Turned out crispy on outside and mushy on inside

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  • jeannine h.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 month ago
    Delicious!

    We really enjoyed these. Served with a fresh garden salad, the meal was delicious and healthy.

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  • Elizabeth P.
    Verified Buyer
    I recommend this product
    Rated 5 out of 5 stars
    1 month ago
    Fish and potato cakes

    Delicious

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