These fishcakes are so flavoursome, loaded with fresh herbs, lemon, miso and butternut squash (helps to keep them lower carb!)
I then sear in a hot pan and bake in the oven. Paired with a delicious spelt, butternut and red onion salad, with a portion of vine tomatoes and a Chef’s Garnish of Miso and Lemon Dressing.
Suitable for freezing.
Allergens: fish, soya, wheat.
Butternut squash (33.7%), Salmon (28.1%) (Fish), Cherry tomatoes (11.2%), Spelt (11.2%) (Wheat), Rice flour (5.8%), Miso (3.4%) (Soya), Parsley (1.1%), Coriander (1.1%), Lemon juice (1.1%), Olive Oil (1.1%), red chilli (0.56%), Ginger (0.56%), lemongrass paste (0.45%), garlic (0.34%)