Salmon and dill fishcakes
140g per fishcake
Ingredients:
salmon and dill fishcakes – Pink Salmon (Fish) (37%),Mashed Potato(Potato,Water,Skimmed Milk,Rapeseed Oil,Salt,Modified Potato Starch,Stabilisers(Disodium Diphosphate,Guar Gum),Dextrose,Milk,Pepper Extract),Rapeseed Oil,Mozzarella (6%)(Milk,Anti-caking Agent(Potato Starch)),Onion,Dried Potato,Wheat Flour(Wheat Flour,Calcium Carbonate,Niacin,Iron,Thiamin),Wheat Flour(Wheat Flour,Calcium Carbonate,Niacin,Iron,Thiamin),Water,Yeast,Salt,Dill (0.5%),Maize Bran, Pepper,Lemon Zest,Raising Agents(Disodium Diphosphate,Sodium Carbonate),Emulsifier(Mono- and Di-Glycerides of Fatty Acids). Allergens are shown in Bold Contains : Gluten, Fish, Milk and Wheat
Nutritional information
| Energy (kcal) | 175 |
|---|---|
| Energy (KJ) | 732 |
| Protein (g) | 12 |
| Carbohydrates (g) | 13 |
| Of which sugars (g) | 1 |
| Fat (g) | 8.1 |
| Of which saturates (g) | 2 |
| Fibre (g) | 1.5 |
| Salt (g) | 1 |
FOOD SAFETY TIPS
This is a raw product and must be cooked throughout to a minimum temperature of 75°C for 30 seconds or equivalent (or apply relevant national requirement). Cooking times may vary. Although every care has been taken to remove all bones some small bones may remain.
COOKING INSTRUCTIONS
All cooking appliances vary in performance, these cooking instructions are guidelines only.
