Cod & Pancetta Fishcake
Cod, Pancetta & Spring Onion Potato Cakes
Flaky Atlantic cod folded through creamy mashed potato with crispy smoked pancetta and fresh spring onions, finished in a light golden crumb.
It's smoky, savoury and soft in the middle with a crisp, light coating — basically a fishcake that eats like a posh fish and chips.
Ingredients
Ingredients-Potato, Cod (FISH)(35%), Pancetta (10%)(Pork Belly, Salt, White Wine, Sugar, Garlic,
Antioxidant (Sodium Ascorbate), Preservative (Sodium Nitrite, Potassium Nitrate)), WHEAT Flour
(WHEAT Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Dried Potato, Rapeseed Oil, WHEAT Flour
(WHEAT Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Spring Onions (2.5%), Whitefish (FISH)
(1.5%), Lemon Juice, Water, Rice Flour, Maize Flour, Maize Starch, Sea Salt, Yeast, Black Pepper,
Dextrose, Emulsifier (Mono-and Di-Glycerides of Fatty Acids), Raising Agents (Disodium Diphosphate,
Sodium Carbonate.
ALLERGY ADVICE-For Allergens see ingredients in CAPITALS.
Cooking Instructions
from frozen
Oven bake only:
Preheat oven to 200°C / Fan 180°C / Gas 6. Place the cakes on a baking tray in the centre of the oven. Bake for 20–22 minutes, turning once halfway, until crisp on the outside and piping hot throughout.
Cooking appliances vary, so adjust time as needed. Ensure piping hot before serving.
Serving Suggestions
Simple & fresh: with a lemon wedge, mixed leaves, and a dollop of garlic aioli or tartar sauce
Pea smash: crushed garden peas with mint and lemon zest, plus a few new potatoes
Brunch plate: top a warm cake with a soft poached egg and a drizzle of hollandaise, spring onions scattered over
Creamy mustard: serve with a light wholegrain mustard crème fraîche and steamed green beans
Mediterranean: alongside roasted peppers, courgettes and a tomato and basil salad
Weight / Portions
MIN NET WEIGHT
20 X 90g
