SALMON LEMON & LIME FISHCAKES
Per 6 pieces
A delicious fishcake made with Scottish salmon, boiled potatoes, lemon & lime juice. Coated with crispy panko breadcrumbs.
Chef’s serving suggestions:
Rice & pomegranate salad with cucumber, red onion & mixed peppers topped with fresh mint leaves
- Mixed tomatoes on a bed of wasabi mascarpone & toasted pine nuts
Cooking Guidelines: For best results, cook from frozen.
Deep fry in preheated oil at 180°C for 6 – 8 minutes or until golden brown.