These fishcakes are so flavoursome, loaded with fresh herbs, lemon, miso and butternut squash.
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 cherry tomatoes and a Chef’s Garnish of Miso and Lemon Dressing.
Suitable for freezing
Allergens: fish, soya, wheat.
Salmon (27%) (Fish), butternut squash (21.6%), Spelt (16.2%) (Wheat), Butternut squash (10.8%), Cherry tomatoes (10.8%), Coriander (2.2%), Rice flour (2.2%), Parsley (2.2%), Miso (1.5%) (Soya), Lemongrass (1.1%), Lemon juice (1.1%), Ginger (1.1%), garlic (1.1%), Olive Oil (0.54%), Honey (0.45%), red chilli (0.43%)