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Fishcakes with salad and tartar sauce


Salmon and smoked haddock mixed and bound with mashed potatoes, spring onions and Mull of Kintyre cheddar coated in crispy panko breadcrumbs, served with a side salad and tartar sauce. 

Heating instructions

Place fishcakes on a baking tray and place in the oven. 

From chilled: 200° - 180°C fan - 355° F - Gas mark 4 for 20 minutes

From frozen: Defrost thoroughly in the fridge and follow instructions from chilled. 

Ingredients and allergens 

Salmon, smoked haddock (FISH), potatoes, spring onions, peas, salt, pepper, EGG, WHEAT flour, panko breadcrumbs, Mull of Kintyre cheddar. Mixed baby leaf salad, tomato, capers, gherkins, chives, mayonnaise, lemon juice. 

All allergens are in BOLD.

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