Our gluten-free fishcakes are loaded with nuggets of organic salmon. In fact, we’ve changed the recipe, increasing the fish ratio from 40 per cent to 50 per cent. They have a lovely, clean homemade taste as the only other ingredients used are organic potatoes, fresh herbs and a pinch of salt. They cook up in minutes and thus, make the ultimate quick and healthy dinner – great with seasonal veggies or a simple salad.
Our wild fish is caught off the Cornish coast by small boats fishing out of the stunning port of Looe. The BBC series ‘Coast’ featured the port, saying its day boat system brings in “the freshest fish obtainable anywhere in Britain.”
Jamie Morton-Clark is down at the port each morning when the boats arrive. He’s our fishmonger so he’s in charge of picking up the best catches. “The fishermen use a variety of methods to catch certain types of fish and do what they can to protect the stability of fish populations,” he explains. “For instance, they have increased the size of the mesh in their nets which gives young fish a better chance of escaping from the haul. They also target species they know are in plentiful supply in different seasons.”
Salmon (50%), Potato (50%), Parsley (* = non-organic ingredient)
Dietary information: Contains Fish. May contain traces of Crustaceans, Soya
Our fishcakes are pre-cooked, so they just need heating through. Cook them under the grill or in the oven. For oven cooking, preheat your oven to 200°C/gas 6 and cook them for about 15 minutes. Keep your fishcakes in the fridge before use.