Waitrose Asian 6 Thai Fish Cakes
£3.29 (£20.83 per kg)
6 fried hake fish and prawn cakes with green beans, chilli & lime leaf served with a sweet chilli dip
Hake (fish) (38%), sugar, prawn (crustacean) (11%), green beans, rapeseed oil, water, barley malt vinegar, chopped red chilli, anchovy extract (fish), salt, chopped coriander, sunflower oil, garlic, cornflour, tamarind, ground lime leaf, dried red chilli, shallot, galangal, lemongrass, ginger, dried lime leaf, ground coriander, kaffir lime peel, cumin, cardamom, coriander root, colour paprika extract, white pepper
|Typical values||per 100g||per fish cake|
|- Saturates||0.8g||0.2 g|
|- Sugars||20.1g||5.3 g|
Typical values as prepared. Contains 6 Servings
For best results oven cook from chilled. Sweet chilli dip ' do not heat. If dip is frozen, defrost by partially immersing in a bowl of warm water. Stir thoroughly before serving.
Preheat oven. Remove all packaging and keep dip pot to one side. Spread fish cakes on a baking tray and place in centre of oven until golden brown and piping hot. Stand for 1 minute before serving with dip. Do not reheat once cooled. (Time 12 mins Oven: 190°C, Fan: 170°C, Gas: Gas Mark gas 5)
Preheat oven. Remove all packaging and keep dip pot to one side. Spread fish cakes on a baking tray and place in centre of oven until golden brown and piping hot. Stand for 1 minute before serving with dip. Do not reheat once cooled. (Time 15 mins Oven: 190°C, Fan: 170°C, Gas: Gas Mark gas 5)
|film||Plastic - Other||Yes|
|pot||Plastic - PP||Yes|
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