Fish and potato cakes with dill crème
Fish and potato cakes with dill crème

Fish and potato cakes with dill crème

Fish and potato cakes with dill crème

It is a dinner time fact that all will devour anything coated in golden and crisp panko crumbs at the dinner table. These crunchy bundles are filled with a flavour-packed mix of salmon, Humpty Doo barramundi and steamed potatoes with chopped dill, spring onions, capers and lemon.

To Serve

Our fish cakes are great friends with anything green and crunchy, tossed in a zingy salad dressing. 

Ingredients

Potato (33%), fish (30%) (salmon, barramundi), breadcrumbs (wheat flour, salt, yeast, dextrose, water), free range eggs, plain flour (wheat), lemon juice, spring onion, capers (capers, salt), Dijon mustard (sulphites), fresh dill, parsley, salt, lemon zest, white pepper. Dill cream (sour cream (pasteurised cream (milk), cultures), fresh dill, creme fraiche (pasteurised cream (milk), cultures), Dijon mustard (sulphites), garlic, lemon zest, salt)

Nutritional Info

Serving Size: 220g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2091 kJ 950 kJ
PROTEIN 34.6 g 15.7 g
FAT (TOTAL) 21.3 g 9.7 g
-SATURATED 8.6 g 3.9 g
CARBOHYDRATE 40.6 g 18.5 g
-SUGARS 2.8 g 1.3 g
SODIUM 1326 mg 603 mg

Allergens

Does contain: eggs, fish, gluten, milk, sulphites, wheat

May contain: crustaceans, lupin, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

440g- 4 potato and fish cakes with sauce.

To Cook

prep level
Some Prep

DEFROSTED: Heat oil (about 5mm deep) in a frying pan. Pan fry the fish cakes over medium heat for approximately 3-4 minutes each side until golden brown and heated through then drain on paper towel. FROZEN: AIRFRYER: Place sachet of dill creme in cold water. Air fry fish and potato cakes at 180 C for approximately 20 minutes or until golden brown and heated through.