Salmon Fish Cakes/Salmon Shanty
Salmon Shanty, aka salmon fish cakes or salmon and broccoli fish cakes, are made from Atlantic Salmon Fillets and rich green florets of Broccoli blended with mashed potatoes and a light cream dill sauce all coated in crispy golden breadcrumbs. These larger then average fishcakes are perfect for a main meal or a lavish breakfast.
CONTAINS: Salmon (FISH) (35%). Fortified wheat flourÂ (WHEAT Flour. Calcium Carbonate. lron. Niacm. Thiamin). Broccoli (16%). single Cream (MILK) (Cream. Stabiliser: Carrageenan). Skimmed Miik (Milk). Waxy Maize starch.dill flake. Salt. vegetable bouillon (potatoe starch, yeast extract salt Wheat Starch (WHEAT Flour). Sugar. Onion Powder. Sunflower Oil. Turmeric, Onion Extract. Mace Extract), Emuisifiers [Sodoum Polyphosphate. Sodium Orthophosphate]. Onion Powaer. Yeast Powder. Ground White Pepper). Rapeseed Oil, Water, Yeast, Salt.
INDIVIDUAL WEIGHT: 170g
STORAGE: Store below -18*c
NOTE: Do not refreeze after thawing.
FOR BEST RESULTS COOK FROM FROZEN.
OVEN COOK: Place on a baking tray at 230*c for 25 - 35 minutes.
DEEP FRY: Preheat oil to 180*C and fry for 12 – 14 mins. Drain off all oil before serving.
GRILL: Gill for 8 – 10 mins at a medium to high heat turning occasionally until golden brown.
SEASON TO TASTE AND ENSURE FULLY COOKED BEFORE CONSUMPTION
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