This is the Fish Cake that started it all off. The fishcake that Kevin's mum (Mavis) used to make from the fish that husband Terry would fetch home from work. Every Grimsby housewife had her own recipe for fish cakes, and Mavis had her's which included a secret "little twist" which gives the them that extra dimension. A true taste sensation be enjoyed at any time.
Pack size: 2 x 115g (230g)
Remove all packaging.
Oven Bake: Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins.
To maximise flavour we recommend that when oven baking from frozen, the fish cakes are first shallow fried in a little oil for one minute each side before placing in the oven.
Cooking times may vary according to oven type, ensure food is piping hot before serving.
Cod (47%) (Fish), Potato (47%), Natural Breadcrumbs (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine], Salt, Yeast), Parsley (2%), Anchovy Paste [Anchovies (Fish), Sunflower Oil, Malt Vinegar, Salt, Acidifier (Citric Acid)], Salt, Tabasco Sauce (White Vinegar, Red Pepper, Salt), Pepper.
|per 100g (as sold)||per Fish Cake|
|of which Saturates||0.1||0.2|
|of which sugars||0.4||0.4|
Store at -18°C or below and consume within 3 months of purchase. Do not refreeze this product once defrosted.
Keep refrigerated +5°C or below. Suitable for home freezing - freeze as soon as possible after purchase, store at -18°C or below and use within one month.
For allergens, including cereals containing gluten, see ingredients in bold.
Although every care has been taken to remove bones and shell, some may remain.
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