I&J Fish CakesLemon Garlic & Parsley

I&J Fish Cakes Lemon, Garlic & Parsley served with a Coriander Lemon Dressing and Chunky Potato Chips

Preparation Instructions

You'll need the following Ingredients

600 g Fish Cakes Lemon, Garlic and Parsley, cooked according to the preparation guide
For the dressing
50 ml olive oil
50 ml sunflower oil
50 ml white wine vinegar
Juice and zest of 1 lemon
2 tablespoons finely chopped coriander
1 teaspoon wholegrain mustard
5 ml sugar
Salt and pepper to season

Preparation Method:

1. Place all the dressing ingredients into a bowl and whisk together.  Season with salt and pepper
2. Serve this dressing either hot or cold with 600g Fish Cakes Lemon, Garlic and Parsley and crisp, chunky potato chips

Product Preparation Guide

Remove all packaging. Cook directly from frozen. All appliances vary in performance. The following instructions are a guide only.

Bake:
Place Fish Cakes on a lightly greased baking tray.
Bake in a preheated oven at 220 °C for approximately 20 minutes.  Turn after 15 minutes.

Pan-Fry:
In a little preheated oil over moderate heat for 8 – 9 minutes, turning occasionally.

Deep-Fry:
At 180 °C for 5 – 6 minutes.