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Waitrose salmon & dill fish cakes 230g

£2.59 (£11.27 per kg)

  • Waitrose own label Waitrose own label

Quantity:

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Nutrition

Typical values per 100g per fish cake
Energy 810kj 870 kj
Energy 193kcal 208 kcal
Fat 9.2g 9.9 g
Of which
- Saturates 1.2g 1.2 g
- polyunsaturated 2.6g 2.8 g
Carbohydrate 13.9g 14.9 g
Of which
- Sugars 1.0g 1.1 g
Fibre 1.5g 1.6 g
Protein 13.0g 14.0 g
Sodium 0.23g 0.25 g
Salt 0.59g 0.63 g
Typical values as consumed. Contains 2 Servings

Ingredients

Pink salmon (44%),�golden crumb coating,�cooked Maris Piper potato�(18%), onion,�rapeseed oil, double cream,�anchovy essence, dried potato, lemon juice, dill, white pepper

Golden crumb coating contains�wheat flour, rapeseed oil, water, cornflour, semolina, rice flour, maize flour, salt, extra virgin olive oil, yeast, wheat gluten, cider vinegar, sugar, sunflower oil, white pepper, dried garlic, dried onion

Anchovy essence contains anchovy, water, salt, stabiliser tragacanth, preservative acetic acid

Allergy Advice: Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold

Oven Cook

From Frozen
For best results oven cook. Preheat oven. Remove all packaging. Place fish cakes on a preheated baking tray in centre of the oven. Cook until golden brown. (Time 30 mins Oven: 220�C, Fan: 200�C, Gas: Gas Mark gas 7)

Other

General
GRILL FROM FROZEN 20 minutes Preheat grill. Remove all packaging. Place fish cakes on grill pan under a medium heat. Turn halfway through cooking. Cook until golden brown. Do not reheat onced cooled

Storage

KEEP FROZEN 3/4 stars- Until 'Best Before End' Date 2 stars- Up to 1 month 1 star- Up to 1 week For best before end date see front of pack.

Recycling

Component Material Recyclable
carton Card Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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