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Essential Frozen British Petits Pois1.25kg
1.25kgItem price
£2.00Price per unit
£1.60/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a pan of water to the boil, add the peas and boil for 1 minute. Lift out with a slotted spoon to a large bowl. Mix with the mashed potato and salad onions. Flake over the sardines in large pieces and roughly snip in the chilli from the can with a pair of scissors. Gently stir together and season to taste.
Preheat the oven to 190ºC, gas mark 5. Rub 1 tbsp of the sardine oil into the crust in a small bowl. Shape 4 even-sized fish cakes. Coat them lightly in flour, then carefully dip into the egg, followed by the crust. Chill to firm for at least 15 minutes, or until ready to cook.
Place the fish cakes on a nonstick baking tray. Bake for 8-10 minutes on each side until dark golden and piping hot. Boil the broccoli in the pan of water used for the peas for 3-4 minutes until just tender, then serve together.
These simple fish cakes can also be air fried at 180ºC for 10-12 minutes.
Typical values per serving when made using specific products in recipe
Energy | 2,769kJ/ 662kcals |
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Fat | 32g |
Saturated Fat | 11g |
Carbohydrates | 60g |
Sugars | 9g |
Fibre | 11g |
Protein | 29g |
Salt | 2.2g |
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