Our Fish Cakes have become synonymous with great flavour and here is another great favourite. Haddock and Leek sounds like a great combination in itself but add the cheese, fresh chives, Dijon Mustard 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'
Fish Cake: (Haddock (33%) (Fish), Potato (32%), Crème Fraiche (Milk), Leeks (8%), Cheddar Cheese (Milk) (7%), Dijon Mustard (Spirit Vinegar, Water, Mustard Flour, Brown Mustard Seeds, Salt, White Mustard Husk, Thickener [Xanthan Gum], Preservative [Sodium Metabisulphite]), Breadcrumb ( Wheat Flour [ Calcium Carbonate, Iron, Niacin, Thiamin ], Water, Salt, Yeast ), Rapeseed Oil, Colour: Paprika E160C ), Salt, Black Pepper, Chives, Potato Flake.)
Cooking From Frozen: Oven Bake – From Frozen. Remove all packaging. Brush liberally with cooking oil and Place on a baking tray in the centre of an oven, preheated to 200ºC / 180°C Fan / Gas Mark 6 and cook for approximately 35 – 40 minutes.