Vegetarian Fishcakes

VEGETARIAN FISH-STYLE CAKES MADE WITH REHYDRATED TEXTURED SOYA AND WHEAT PROTEIN, LEMONGRASS AND CHILLI; IN A CRISPY LEMON AND PARSLEY BREADCRUMB COATING.

Ingredients

Filling (83%) [rehydrated textured SOYA and WHEAT protein (56%) (water, SOYA protein, WHEAT gluten, salt, SOYA bean oil, flavouring), water, potato, potato flake, rapeseed oil, SOYA protein concentrate, tomato purée, flavouring, chickpea flour, stabiliser: methyl cellulose; lemon juice, ginger purée, lemongrass purée, dried onion, sunflower oil, concentrated lemon juice, chilli flakes, dried garlic, coriander, salt, red chilli purée, colour: paprika extract], breadcrumb coating (16%) [fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), water, salt, WHEAT gluten, yeast, parsley, lemon oil, cornflour, sunflower oil, raising agents: sodium phosphates, sodium bicarbonate; WHEAT starch], rapeseed oil.

For allergens, including cereals containing gluten, see ingredients in CAPITALS.

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Cooking Instructions

Cooking instructions given are for 1 vegetarian fishcake. For best results, always cook from frozen. All cooking appliances vary; timings are to be used as a guideline only, please adjust times accordingly. Ensure food is piping hot and cooked through prior to serving. Remove outer packaging.

OVEN: Preheat oven to 200°C/Fan 180°C/Gas Mark 6. Place vegetarian fishcake onto a preheated baking tray and cook in the centre of the oven for 25-27 minutes.

Allergy Advice

Contains:Soya, & Wheat

Suitable for Vegetarians
Suitable for Vegans

Nutritional Information
Typical value (oven cooked as per instructions) per 100g per vegetarian fishcake
Energy 813kJ/195kcal 813kJ/195kcal
Fat 9.0g 9.0g
of which saturates 0.7g 0.7g
Carbohydrate 13.5g 13.5g
of which sugar 0.4g 0.4g
Fibre 4.7g 4.7g
Protein 12.6 12.6g
Salt 0.84g 0.84g

Reference intake of an average adult 8400kJ/2000kcal