Haddock & Leek with Cheddar Cheese

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Our fishcakes have become synonymous with great flavours, and here is another. Haddock and Leek sound a great combination in themselves but add the cheese, fresh chives, Dijon and just the right amount of seasoning and you have a feast of a fish cake.

This fishcake was awarded a Great Taste 2016 2-star Award

Pack size: 2 x 115g (230g)

Ingredients & NutritionPreparation & StorageAllergy Advice

Ingredients:

Haddock (38%), Potato ,Leeks (12%), Cheddar Cheese, Dijon Mustard [Water, Mustard, Flour, Spirit Vinegar, Sea Salt, Mustard Husk, Turmeric, Pimento], Breadcrumbs [Wheat Flour, Salt, Anti-caking Agent: E535, Yeast],Salt , Chives, Pepper

Nutritional Information:

per 100gmsper Fish cake
kCal113.9125.3
kJ481.2529.3
Protein11.512.6
Carbohydrates10.411.4
of which Sugars0.50.6
Fat3.23.5
of which Sat1.82.0
Fibre0.91.0
Sodium0.10.2
Salt0.40.4

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 Dairy, Mustard, Gluten and Fish.

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