FISHCAKE & TERIYAKI NOODLES

OUR DIETITIANS DEBS & SARAH SAY:
"Fish is a source of iodine which is required for thyroid hormone production and metabolism.  Retinol (vitamin A) supports vision and is found in the carrots in this dish.  Noodles provide carbohydrate for energy and the white fish and salmon give protein for muscle maintenance and good immune system functioning".

OVEN COOK INSTRUCTIONS:

Cook in a preheated oven from frozen
Oven Temp 180 degrees C
Oven Temp if fan assisted 170 degrees C
Gas Mark 4
Gas Mark if Fan assisted 3
COOKING TIME 45 minutes

MICROWAVE INSTRUCTIONS:

700W 11 mins
800W 10 mins
900W 9 mins 30 secs
Stand for 2 mins

INGREDIENTS:  FISHCAKE (45%): Potato (38%), Cod [Fish] (23%), Salmon (8%) [Fish], Panko Breadcrumbs (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin, Dextrose, Salt), Semi-Skimmed Milk, Spinach, Egg, Butter [Milk], Gluten Free Plain Flour (Rice Flour, Tapioca Starch, Potato Starch, Maize Starch. BuckWheat Flour), Spring Onions, Rapeseed Oil, Lemon Zest, Black Pepper, Bay Leaf, Salt.

NOODLES (41%): Egg Noodles (54%) (Wheat Flour, Water, Egg Powder (3%), Salt, Colour (Carotenes), Acidity Regulator (Sodium Carbonate)), Carrots (23%), Onions (16%), Spring Onions (6%), Salt, Black Pepper.

TERIYAKI SAUCE (14%): Water, Tamari Gluten Free Soy Sauce (Water, Soybeans, Salt, Spirit Vinegar), Brown Sugar, Honey, Gluten Free Gravy Granules (Maltodextrin, Potato Starch, Flavourings, Sugar, Salt, Yeast Extract, Vegetables (Onion Powder, Tomato Puree Powder), Caramel Syrup, Palm Fat, Thickener (Guar Gum), Sunflower Oil, Sage), Garlic, Lemon Juice, Ginger, Cornflour, Sesame Oil.

ALLERGENS | Wheat (Gluten), Eggs, Fish, Soybeans, Sesame, Milk.

ALLERGEN ADVICE: For allergens including cereals that contain gluten see ingredients in Bold.  May contain sulphites.
Our dishes are produced in a kitchen that handles Celery, Gluten, Crustaceans, Egg, Fish, Lupin, Milk, Molluscs, Mustard, Nuts, Peanuts, Sesame, Soya and Sulphur Dioxide.

NUTRITIONAL INFORMATION: