Description

Panko-crumbed Fishcakes (Hake or Trout)
Ingredients for Hake variation: Fresh hake, potato, parsley, salt, pepper
Ingredients for Trout variation: Rainbow trout fillet, potato, fresh parsley, fresh chives, lemon zest, salt, pepper
Coating: wheat flour, egg, panko (gluten)
Cooking instructions (times may vary):
Pan-fry (recommended): From frozen, cook in oil on low heat for 10 mins, increase heat until golden OR defrost and then cook on medium heat for 8 mins
Airfry: Brush with oil, cook from frozen at 200˚C for 15 minutes
Oven bake: Brush with oil, cook from frozen at 200˚C for 25-30 minutes

Nacho-crumbed Fishcakes (Hake or Trout)
Ingredients for Hake variation: Fresh hake, potato, parsley, salt, pepper
Ingredients for Trout variation: Rainbow trout fillet, potato, fresh parsley, fresh chives, lemon zest, salt, pepper
Coating: gluten-free flour, free-range egg, Santa Anna’s organic corn chips
Gluten free, but produced in a kitchen that processes wheat
Cooking instructions (times may vary):
Pan-fry (recommended): From frozen, cook on low heat for 10 mins, then increase heat until golden OR defrost and then cook on medium heat for 8 mins
Airfryer (recommended): Cook from frozen, 18 minutes at 200˚C
Oven bake: Cook from frozen at 200˚C for 25-30 mins

Macadamia-crumbed Fishcakes (Hake or Trout)
Ingredients for Hake variation: Fresh hake, potato, parsley, salt, pepper
Ingredients for Trout variation: Rainbow trout fillet, potato, fresh parsley, fresh chives, lemon zest, salt, pepper
Coating: gluten-free flour, free-range egg, macadamia flour
Gluten free, but produced in a kitchen that processes wheat
Cooking instructions (times may vary):
Pan-fry (recommended): From frozen, cook on low heat for 10 mins, then increase heat until golden OR defrost and then cook on medium heat for 8 mins
Airfryer (recommended): Brush or spray with a little oil; cook from frozen, 18 minutes at 180˚C
Oven bake: Brush or spray with a little oil; cook from frozen at 200˚C for 25-30 mins

Haddock & Sweet Potato Fishcakes
Ingredients: Haddock (smoked Hake), roasted sweet potato, caramelised onions and garlic (fried in extra virgin olive oil), egg yolks, fresh parsley, dried herbs, gluten-free flour, sea salt & black pepper
Coating: gluten-free flour, free-range egg, macadamia flour
Gluten free, but produced in a kitchen that processes wheat
Cooking instructions (times may vary):
Pan-fry (recommended): From frozen, cook on low heat for 10 mins, then increase heat until golden OR defrost and then cook on medium heat for 8 mins
Airfryer (recommended): Brush or spray with a little oil; cook from frozen, 18 minutes at 180˚C
Oven bake: Brush or spray with a little oil; cook from frozen at 200˚C for 25-30 mins

Low Carb Kingklip Fishcakes
Ingredients: Cooked Kingklip, cooked Hake, Coconut flour, Eggs, onion, fresh parsley, paprika, chilli powder, black pepper & sea salt
Contains less than 3.5g carbs per fishcake
Gluten free, but produced in a kitchen that processes wheat
Cooking instructions (times may vary):
Pan-fry: Defrost fully, then pan-fry until golden on both sides (total 6 minutes)
Airfry: From frozen, airfry for 14 minutes on 180˚C
Oven bake: From frozen, bake at 180 ˚C for 20-25 minutes

Low Carb Thai Fishcakes
Ingredients: Fresh white fish, whole egg, Thai red curry paste, Thai Sambal Oelek, fresh spring onion, fresh coriander, lime zest (or lemon if limes are unavailable)
Gluten free, but produced in a kitchen that processes wheat
Recommended cooking instructions: Remove from pack and spread the fishcakes out on a tray to defrost individually. Once fully defrosted, shallow fry for 2 minutes a side in a medium hot pan. Serve hot!