Breaded Fishcakes
Minced Whitefish and seasoned parsley potato coated in light 3-way-cook breadcrumbs
Product details
- Ingredients
- Minced Fish (35%), Reconstituted Potato, Breadcrumbs (Wheat Flour, Water, Salt), Rape Seed Oil, Batter (Wheat Flour, Water, Salt), Rusk, Salt, Flavour Enhancer; E621, Parsley, Emulsifier; E450 (b)
- Allergen Information
- Contains: Fish, Wheat Gluten.
- Serving Suggestion
- Suitable for deep frying, shallow frying, grilling and oven cooking.
- Special Comments
Pack sizes
Allergy Info
- Free from Milk and Derivatives
- Yes
- Free from Eggs
- Yes
- Free from Wheat
- No
- Free from Soya
- Yes
- Free from Gluten
- No
- Free from Nuts
- Yes
- Free from Artificial Colours
- Yes
- Free from Artificial Flavours
- Yes
- Free from Artificial Preservatives
- Yes
- Free from GM Ingredients
- Yes
Nutrition
Typical Values Per 100g
- Energy
- 794kj / 178kcal
- Protein
- 8.6g
- Carbohydrate
- 18.9g
- of which sugars
- 0.2g
- Fat
- 7.6g
- of which saturates
- 1.0g
- Fibre
- 1.3g
- Sodium
- 0.5g
Cooking Methods
- DEEP FRY
- Pre-heat the oil to 180°C and fry the fishcakes for about 3 - 4 minutes until crisp and golden brown. Drain well before serving.
- GRILL
- Grill the fishcakes under a medium heat for about 12 - 14 minutes, turning occasionally.
- OVEN BAKE
- Pre-heat the oven to 230°C and bake the fishcakes on a baking tray in the upper part of the oven for about 18 - 20 minutes.
- SHALLOW FRY
- Pre-heat a little oil over a medium heat and dry the fishcakes for 7 - 10 minutes, turning occasionally. Drain well before serving.
