Thai Fishcakes
Thai-Style Salmon, Potato & Sweet Pepper Fishcakes
Flaky salmon and creamy potato mixed with sweet red peppers, then lifted with lemongrass, chilli, ginger, lime and coriander. Hand-coated in golden breadcrumbs for a crisp outside, soft fragrant middle.
Ingredients
ingredients-Salmon (FISH)(38%), Mixed Peppers (15%), Potato Flakes (12%), Fortified Wheat Flour (WHEAT Flour,
Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Water, Diced Onion, Thai Style Seasoning (Fortified
Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Maltodextrin, Salt, Spices (Paprika, Turmeric,
Cayenne, Chilli), Dextrose, Coconut Milk Powder, Skimmed Milk Powder (MILK), Yeast Extract, Red Bell Pepper
Powder, Garlic Powder, Malt Vinegar Powder (BARLEY), Onion Powder, Flavouring, Sugar, Citric Acid, Parsley,
Spice Extracts (Paprika, Capsicium).
Allergy advice- For allergens see ingredients in CAPITALS.
Cooking Instructions
from frozen
Oven — best for crunch:
Preheat to 220°C / Fan 200°C / Gas 7
Place fishcakes on a baking tray in the upper part of the oven
Cook for 15 to 18 minutes until golden and piping hot throughout
Grill — quick and golden:
Medium to high heat for 6 to 8 minutes, turning occasionally, until crisp and hot in the centre
Always ensure piping hot before serving. Do not refreeze.
Serve it like a pub chef
1. The Portsmouth Pub Classic
With triple-cooked chips, a pot of sweet chilli mayo, fresh lime wedge and a little dressed leaf salad. Pint optional.
2. Thai Street-Style Light
On a crunchy Asian slaw of white cabbage, carrot, cucumber and coriander, with crushed peanuts and a drizzle of sweet chilli. Great for lunch.
3. Sharing Board
Halve the fishcakes and serve warm with three dips: classic sweet chilli, sriracha-lime mayo, and cooling coconut yoghurt with mint. Add lime wedges and extra coriander.
STORE AT -18°C OR BELOW, ONCE THAWED DO NOT RE FREEZE.
Weight / Portions
MIN NET WEIGHT
24 X 85g
