HAKE & SMOKED SALMON TROUT FISHCAKES

Hake & Smoked Salmon fishcakes with Lemon zest and dill. 6 fishcakes per portion.

Heating Instructions:
Oven: Do not defrost , Pre-heat the oven to 190 C. Remove lid. Place fishcakes in the foil tray in the oven for about 20 - 25 minutes until crispy. Remove & serve

Stove top: Do not defrost, Drizzle a small amount of oil into a non stick pan, over medium heat fry each fishcake for 5-10 minutes on each side, until golden, crispy & heated through.

Microwave heating not recommended:

Serving suggestion: Serve with a salad.

Ingredients: Hake, smoked salmon trout, lemon, butter, garlic, mashed potato: milk, seasoning, dill, panko crumbs, corn, herbs, egg, vegetable oil, olive oil, seasoning.

Allergens: Wheat (gluten), egg, dairy, Fish