Classic Fish & Parsley

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This is the cake that started it all off. The cake 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 cake that extra dimension, a delicious lingering aftertaste.

Pack size: 2 x 115g (230g)

Ingredients & NutritionPreparation & StorageAllergy Advice

Ingredients:

Cod (47.0 %), Potato , Breadcrumbs [Wheat Flour, Salt, Anti-caking Agent: E535, Yeast], Parsley (1.8 %), Anchovy Paste [Anchovies, Vegetable Oil, Malt Vinegar, Salt, Acidifier - Citric Acid], Salt, Tabasco Sauce (White Vinegar, Red Pepper, salt), Pepper

Nutritional Information:

per 100gmsper Fish cake
kCal105.1121.9
kJ447.6519.2
Protein11.613.5
Carbohydrates11.713.6
of which Sugars0.40.4
Fat0.60.7
of which Sat0.10.2
Fibre0.80.9
Sodium0.20.3
Salt0.60.7

Cooking From Frozen:

SHALLOW FRY: Put a small amount of oil into a frying pan and bring up to heat. Cook on a low to moderate heat for approx. 20 minutes turning occasionally.

OVEN BAKE: Brush liberally with cooking oil and place on an ovenproof tray, put into an oven preheated to 200°c and cook for approx 35-40 mins.

ENSURE FOOD IS PIPING HOT THROUGHOUT BEFORE SERVING

Storage From Frozen:

Store in a freezer and consume within 3 months of purchase. Once thawed - do not re-freeze.

Allergy Advice: Contains Crustaceans, Wheat, Gluten and Fish.

Bone Caution: Although every care has been taken to remove bones, some small ones may remain.