ALWAYS FREE SHIPPING
Flaked salmon fillets mixed with spring onions, parsley and lashings of lemon juice, all bound together with quinoa and free range egg for these flavour-packed salmon fishcakes.
Chef's tips: Serve with a big plate of greens or an avocado salad.
Chef's tips: Serve with a big plate of greens or an avocado salad.
Nutritional info & Ingredients:
Nutritional info
| Typical Values | per 100g | per serving (150g) |
|---|---|---|
| Energy (Kj) | 957kJ | 1134kJ |
| Energy ( Kcal) | 229kCal | 271kCal |
| Fat | 12.1g | 14.3g |
| of which | 2.1g | 2.5g |
| Carbohydrate | 10.0g | 11.8g |
| of which sugars | 1.1g | 1.3g |
| Fibre | 1.5g | 1.8g |
| Protein | 19.4g | 23.0g |
| Salt | 0.78g | 0.92g |
Ingredients:
Salmon (59%) (Fish), White Quinoa (24%), Spring Onions (7%), Lemon Juice 3%), Free Range Egg (3%), All (<1%): Parsley, Extra Virgin Olive Oil, Garlic, Sea Salt120 gr
Microwave Heating
Set the microwave to 850 Watts. Tear pouch and place on a microwaveable bowl. Heat as per time indicated on label. Enjoy!
On the hob heating
Do not tear pouch. Place it in a pan with boiling water. Flip the pouch a few times to cook evenly. Make sure the pouch is submerged. Heat as per time indicated on label. Enjoy!
