2 Chunky Smoked Haddock, Cheddar & Mozzarella Fish Cakes
Cooking guidelines & preparation
Our Smoked Haddock, Chedder and Mozzarella Fishcakes are best oven baked straight from your freezer. Ensure product is pipping hot throughout before serving. All appliances vary, these are guidelines only.
35 mins to bake in the oven - 220°C/Fan 190°C/Gas Mark 7
Pre-heat the oven. Remove all packaging. Place product on a baking tray in the centre of the oven and cook for 35 minutes.
Smoked Haddock (26%) [Haddock (Fish), Water, Salt, Colours: Curcumin, Capsanthin], Haddock (Fish) (14%), Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Cooked Potato, Rapeseed Oil, Mozzarella Cheese (Milk) (6%), Double Cream (Milk), Onion, Dried Potato, Cheddar Cheese (Milk) (3%), Water, Lemon Juice, Wheat Starch, Parsley, Mustard Flour, Yeast, Sea Salt, Salt, Raising Agents: Diphosphates, Sodium Bicarbonate; Yeast Extract, Sunflower Oil, Dextrose, White Pepper.
For allergens, including cereals containing gluten, see ingredients in bold. Caution! Although extra care has been taken to remove all bones, some may remain.
|Typical values||100g oven baked contains||Each fish cake oven baked contains|
|Energy||797kJ / 190kcal||1171kJ / 280kcal|
|(of which saturates)||2.8g||4.1g|
|(of which sugars)||1.2g||1.8g|
For the perfect evening meal
Try serving these Smoked Haddock, Cheddar & Mozzarella Fish Cakes with chunky chips, red cabbage and carrot coleslaw & lemon mayonnaise.
Enjoy with a glass of New Zealand Sauvignon Blanc